Description
These Super Soft Pumpkin Cookies are tender, flavorful, and packed with warm fall spices. Made with pumpkin puree and a blend of cinnamon, ginger, and pumpkin pie spice, these cookies are perfectly moist and pair wonderfully with an optional maple cream cheese icing. Easy to prepare and bake, these cookies make a delightful seasonal treat ideal for cozy afternoons or holiday gatherings.
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)
Instructions
- Prepare Pumpkin: Blot the pumpkin puree with paper towels to remove excess moisture but do not squeeze it completely dry. Aim to have between 1.33 to 1.5 cups of pumpkin ready. Set aside or refrigerate if preparing ahead.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ground ginger. Set this mixture aside.
- Cream Butter and Sugars: Using a hand mixer or stand mixer with a paddle attachment, cream the softened butter with brown sugar and granulated sugar on medium speed until smooth and creamy, approximately 2 minutes.
- Add Wet Ingredients: Add the egg and mix on high until fully combined, about 1 minute, scraping down the bowl as needed. Then add the maple syrup (or milk/orange juice), vanilla extract, and blotted pumpkin puree. Mix on high speed until combined; the mixture may look slightly curdled, which is normal.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture and mix on low speed until a thick, sticky dough forms.
- Shape 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 for 14-15 minutes, or until the edges are set but centers remain soft. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Flavor is best after resting, ideally on day 2.
- Prepare Optional Maple Cream Cheese Icing: In a medium bowl, beat the softened cream cheese with a mixer until smooth and creamy. Add softened butter and beat to combine. Incorporate the confectioners’ sugar, maple syrup, and a pinch of cinnamon; beat on low speed until smooth and creamy.
- Ice the Cookies: Once cookies are completely cooled, dip the tops into the icing or spread it using a knife. Store leftover iced cookies tightly covered at room temperature for up to 2 days or refrigerate for up to 1 week. Cookies without icing can be stored covered at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing: Cookie dough can be chilled for up to 48 hours or frozen for up to 3 months; thaw overnight in the fridge and bring to room temperature before baking. Cookie dough balls also freeze well. Iced or plain cookies can be frozen up to 3 months; thaw overnight in fridge before serving.
- Pumpkin: Use pure pumpkin puree, not pumpkin pie filling. Canned pumpkin provides better results though fresh is acceptable; always blot moisture as directed.
- Spices: Use 2 teaspoons store-bought or homemade pumpkin pie spice plus the cinnamon and ginger called for. Alternatively, mix 1/2 teaspoon each of nutmeg, cloves, allspice, and ginger instead of pumpkin pie spice.
- Maple Syrup Substitute: The 2 teaspoons of maple syrup, milk, or orange juice thin the dough slightly. Orange juice pairs especially well with pumpkin flavor.
- Optional Add-Ins: You can add 1 and 1/2 cups of chocolate chips, white chocolate chips, chopped nuts, or dried cranberries to the dough after combining wet and dry ingredients.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 13g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
