1-Getting started with these pumpkin cookies: preheating your oven, and you’ll love how the steps flow smoothly into delicious results. First, prepare the pumpkin by blotting the puree with paper towels to remove excess moisture; aim for about 1 and 1/3 cups after blotting and set it aside or refrigerate it for up to a day. This step is crucial for the right dough consistency, so don’t skip it if you want those soft, chewy cookies.

2-Preheat your oven: to 350°F (177°C) and line your baking sheets with parchment paper or silicone mats to prevent sticking and make cleanup a breeze. In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger to blend the dry ingredients evenly.

3-For the wet ingredients: use a mixer to cream the softened butter with the brown sugar and granulated sugar on medium speed until smooth, about 2 minutes. Add the egg and mix on high until combined, about 1 minute, then scrape the bowl. Mix in the maple syrup, vanilla, and the blotted pumpkin on high until just combined the mixture might look a bit curdled, but that’s okay.

4-Combine the dry ingredients with the wet ones: by adding them slowly and mixing on low speed until the dough is thick and sticky. Use a cookie scoop or spoon to drop about 1.5 tablespoons of dough per cookie onto your prepared sheets, spacing them about 3 inches apart. Bake for 14 to 15 minutes until the edges are set and the centers are soft, then let them cool on the sheet for 5 minutes before moving to wire racks.

5-If you’re adding the optional icing: beat the cream cheese until smooth, then mix in the butter, confectioners’ sugar, maple syrup, and cinnamon on low speed until creamy. Spread or dip it on cooled cookies for an extra treat. For even baking, remember to use a cookie scoop as mentioned, and your cookies will taste even better the next day.