1-Getting started: Getting started with soft pumpkin cookies is straightforward and fun, beginning with prepping your ingredients. First, blot excess moisture from 1 and 1/2 cups of pumpkin puree using paper towels or a kitchen towel, then set it aside to ensure the dough isn’t too wet. Next, preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats for easy cleanup.

2-Whisk dry ingredients: In a large 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 to blend the dry ingredients evenly. Using an electric mixer, cream 3/4 cup softened unsalted butter, 1 cup packed light or dark brown sugar, and 3/4 cup granulated sugar on medium speed until smooth, about 2 minutes for a fluffy base.

3-Add wet ingredients: Add 1 large egg and mix on high speed until combined, about 1 minute, scraping the bowl as needed to incorporate everything. Then, mix in 2 teaspoons pure maple syrup (or milk or orange juice), 1 and 1/2 teaspoons pure vanilla extract, and the blotted pumpkin puree on high speed until combined the mixture might look slightly curdled, but that’s normal. Add the dry ingredients to the wet ingredients and mix on low speed until combined; the dough will be thick and sticky, ready for shaping.

4-Shape and bake: Scoop or roll the dough into balls of about 1.5 tablespoons each, and place them on the prepared baking sheets, spacing them about 3 inches apart to allow for spreading. Bake for 14-15 minutes, or until the edges are set but the centers still look soft, giving you that perfect chewy texture. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely; the flavors get even better after resting for a day.

5-Prepare optional icing: For the optional icing, beat 3 ounces softened full-fat cream cheese and 2 tablespoons softened unsalted butter until smooth, then add 3/4 cup confectioners’ sugar, 2 tablespoons pure maple syrup, and 1/8 teaspoon ground cinnamon, and beat until smooth. Spread or dip the icing onto cooled cookies for an extra touch of sweetness. This whole process takes about 20 minutes to prep and 15 minutes to cook, totaling around 45 minutes, and yields about 32 cookies as a delightful dessert in the American baking style.