Soft Pumpkin Cookies
Ingredients
The cookies
-
1½
cups
pumpkin puree
-
3
cups
all-purpose flour
-
1½
teaspoons
baking powder
-
1
teaspoon
baking soda
-
1
teaspoon
salt
-
2
teaspoons
pumpkin pie spice
-
1½
teaspoons
ground cinnamon
-
¼
teaspoon
ground ginger
-
¾
cup
unsalted butter
-
1
cup
packed brown sugar
-
¾
cup
granulated sugar
-
1
large
egg
-
2
teaspoons
pure maple syrup
-
1½
teaspoons
pure vanilla extract
Maple Cream Cheese Icing (optional)
-
3
ounces
cream cheese
-
2
tablespoons
unsalted butter
-
¾
cup
confectioners' sugar
-
2
tablespoons
pure maple syrup
-
pinch
n/a
ground cinnamon
Instructions
- Blot excess moisture from the pumpkin puree and set aside.
- Preheat the oven to 350°F (177°C) and prepare baking sheets.
- Whisk together the dry ingredients: flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger.
- In a mixer, cream the softened butter and sugars, then add the egg, maple syrup, vanilla, and blotted pumpkin.
- Combine the wet and dry ingredients until mixed, then scoop dough onto baking sheets.
- Bake for 14-15 minutes until edges are set and centers look soft.
- Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack.
- For the icing, beat cream cheese and butter, then add confectioners' sugar, maple syrup, and cinnamon until smooth. Dip or spread onto cooled cookies.
Nutrition Facts (estimated)
Servings
32 cookies
Calories
120
Total fat
5g
Total carbohydrates
18g
Total protein
1g
Sodium
200mg
Cholesterol
20mg
You might also like