Pumpkin Cookies With Cinnamon Frosting

Soft Pumpkin Cookies (Easy Recipe) Sally's Baking Addiction

WebSep 21, 2020 · Set aside. Whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger together in …

1. In this recipe, it’s best to use pumpkin that has had some moisture removed. Blot the pumpkin with paper towels to rid excess moisture. No need to squeeze it completely dry. I usually place it in a paper towel lined bowl and let the paper towel soak up some moisture. A clean kitchen towel works too, but the pumpkin can stain. After ridding some moisture, you’ll have a little less than 1 and 1/2 cups of pumpkin– I usually have about 1 and 1/3 cups (315g). Using anywhere between 1.33 – 1.5 cups of pumpkin is fine. Set aside until step 4. Or cover and refrigerate for up to 1 day. It can be cold when you add it to the dough.
2. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
3. Whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger together in a large bowl. Set aside.
4. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla, and blotted pumpkin and mix on high until combined. Mixture will look a little curdled– that’s ok.

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