Soft Pumpkin Cookies (Easy Recipe) | Sally's Baking Addiction
"These soft pumpkin cookies are thick and cakey with extra pumpkin spice flavor. They're easy and there's no cookie dough chilling required!..."
INGREDIENTS
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1 and 1/2 cups (340g) fresh or canned pumpkin puree
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3 cups (375g) all-purpose flour (spoon & leveled)
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1 and 1/2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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2 teaspoons pumpkin pie spice*
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1 and 1/2 teaspoons ground cinnamon
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1/4 teaspoon ground ginger
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3/4 cup (170g; 1.5 sticks) unsalted butter, softened to room temperature
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1 cup (200g) packed light or dark brown sugar (I use and recommend dark)
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3/4 cup (150g) granulated sugar
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1 large egg, at room temperature
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2 teaspoons pure maple syrup, milk, or orange juice (see note)
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1 and 1/2 teaspoons pure vanilla extract
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3 ounces (85g) block cream cheese, softened to room temperature
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2 Tablespoons (30g) unsalted butter, softened to room temperature
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3/4 cup (90g) confectioners’ sugar
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2 Tablespoons (30ml) pure maple syrup
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pinch ground cinnamon (about 1/8 teaspoon)
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