Description

These Super Soft Pumpkin Cookies are moist, tender, and packed with warm fall spices. Made with fresh or canned pumpkin puree, buttery dough, and an optional maple cream cheese icing, they are perfect for cozy autumn mornings or festive gatherings. The cookies have a soft center with just-set edges, making them irresistibly chewy and full of comforting pumpkin flavor.

Ingredients

Units Scale

Cookie Dough

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 (12 Tbsp; 170g) unsalted butter, softened to room temperature
1 cup (200g) packed light or dark brown sugar (dark recommended)
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

Maple Cream Cheese Icing (Optional)

3 ounces (85g) full-fat brick cream cheese, softened to room temperature
2 Tablespoons (28g) unsalted butter, softened to room temperature
3/4 cup (90g) confectioners’ sugar
2 Tablespoons (30ml) pure maple syrup
Pinch ground cinnamon (about 1/8 teaspoon)

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Instructions

Prepare pumpkin: Blot the pumpkin puree with paper towels to remove excess moisture, aiming for about 1 and 1/3 to 1 and 1/2 cups (about 315g). You can refrigerate the blotted pumpkin until ready to use.
Preheat the oven: Set your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats and set them aside.
Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger until evenly combined.
Cream butter and sugars: Using a hand mixer or stand mixer with paddle attachment, beat the softened butter with both brown and granulated sugars on medium speed until smooth and creamy, about 2 minutes.
Add wet ingredients: Mix in the egg on high speed until fully incorporated. Scrape down the bowl, then add maple syrup, vanilla extract, and the blotted pumpkin puree. Mix on high until combined; the mixture may appear slightly curdled, which is normal.
Combine dry and wet ingredients: On low speed, slowly add the dry ingredients to the wet ingredients and mix until just combined. The dough will be thick and sticky.
Form cookies: Scoop or roll approximately 1.5 tablespoons of dough per cookie and place them about 3 inches apart on the prepared baking sheets.
Bake: Bake in the preheated oven for 14-15 minutes, or until the edges are set but the centers remain soft.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The flavors improve if allowed to rest, ideally for a day or two.
Prepare optional icing: Beat the cream cheese in a medium bowl until smooth and creamy. Add the softened butter and beat until combined. Gradually add confectioners’ sugar, maple syrup, and cinnamon, mixing on low speed until smooth. Adjust cinnamon to taste.
Apply icing: Once cookies are fully cooled, either dip the tops into the maple cream cheese icing or spread it evenly with a knife.
Store: Keep iced cookies tightly covered at room temperature for up to 2 days or refrigerate for up to 1 week. Uniced cookies store well at room temperature for up to 1 week.

Notes

Blotting the pumpkin puree to remove excess moisture is critical for the correct dough consistency and texture.
The dough can be mixed with slightly cold pumpkin; no need to warm before mixing.
You can substitute maple syrup with milk or orange juice if preferred in the dough.
The cookies taste best if allowed to rest and develop flavor for a day or two.
Leftover cookies freeze well without icing; freeze in an airtight container for up to 3 months.
If you prefer less sweetness, reduce the granulated sugar slightly.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg