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Ingredients
Scale
- 1 and 1/2 cups (340g) fresh or canned pumpkin puree
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure maple syrup, milk, or orange juice
- 1 and 1/2 teaspoons pure vanilla extract
- 3 ounces (85g) full-fat brick cream cheese, softened (optional)
- 2 tablespoons (28g) unsalted butter, softened (optional)
- 3/4 cup (90g) confectioners’ sugar (optional)
- 2 tablespoons (30ml) pure maple syrup (optional)
- Pinch ground cinnamon (about 1/8 teaspoon) (optional)
Instructions
- Blot pumpkin puree to reduce moisture.
- Preheat oven to 350°F (177°C) and prepare baking sheets.
- Whisk together dry ingredients in a large bowl.
- Cream butter and sugars until smooth.
- Add egg, then pumpkin, maple syrup, and vanilla, mixing well.
- Gradually mix in dry ingredients until combined.
- Scoop dough onto baking sheets, spacing apart.
- Bake for 14-15 minutes, then cool on racks.
Notes
Blotting pumpkin puree prevents soggy cookies.
Avoid overmixing for softer cookies.
Allow cookies to cool to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 8
- Sodium: 150
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
- Cholesterol: 25