1-First Step: Prepare the Pumpkin Puree Begin by blotting the 1 and 1/2 cups of fresh or canned pumpkin puree with paper towels to remove excess moisture, which should yield about 1 and 1/3 to 1 and 1/2 cups. This step is crucial to prevent the cookies from becoming too flat or cakey. Set the blotted puree aside while you preheat your oven to 350°F.

2-Second Step: Preheat and Line Baking Sheets Preheat your oven to 350°F and line your baking sheets with parchment paper or silicone mats. This makes cleanup easy and ensures the cookies don’t stick. Arrange your workspace so you have all tools ready, like a mixing bowl and electric mixer.

3-Third Step: Mix the Dry Ingredients In a medium bowl, whisk together 3 cups all-purpose flour, 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, and 1/4 teaspoon ground ginger. Whisking for about 30 seconds combines them evenly and helps with the rising process.

4-Fourth Step: Cream the Butter and Sugars Using an electric mixer, cream 3/4 cup softened unsalted butter, 1 cup packed dark brown sugar, and 3/4 cup granulated sugar in a large bowl until smooth, which takes about 2 minutes. This creates a fluffy base for your cookies, so scrape the bowl sides to make sure everything is mixed well.

5-Fifth Step: Add Wet Ingredients Add 1 large room-temperature egg and mix for 1 minute until fully incorporated. Then, add 2 teaspoons pure maple syrup, 1 and 1/2 teaspoons pure vanilla extract, and the blotted pumpkin puree. Mix on medium speed until combined, even if the mixture looks a bit curdled at this stage it’s normal.

6-Sixth Step: Combine Wet and Dry Mixtures Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough will be thick and sticky, so avoid overmixing to keep the cookies tender. If it seems too dry, you can add a splash more liquid, but go slow.

7-Seventh Step: Scoop and Bake the Cookies Use a cookie scoop to portion about 1.5 tablespoons of dough per cookie, placing the balls 3 inches apart on your prepared baking sheets. Bake for 14-15 minutes, or until the edges are set but the centers still look soft. This timing at 350°F gives you that perfect fluffy texture.

8-Final Step: Cool and Ice the Cookies Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. For the optional icing, beat 3 ounces softened cream cheese and 2 tablespoons softened unsalted butter until smooth, then add 3/4 cup confectioners’ sugar, 2 tablespoons pure maple syrup, and a pinch of ground cinnamon, beating until creamy. Spread or dip the cooled cookies in the icing for an extra treat. Your pumpkin cookies are ready to enjoy, and remember, their flavor gets even better after 1-2 days.