1-First, blot the pumpkin puree thoroughly with paper towels to remove excess moisture. This step is crucial for the right texture, so don’t skip it!

2-Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats to prevent sticking.

3-In a large bowl, whisk together 3 cups (375g) 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. This dry mix is the base of your dough.

4-Using an electric mixer, cream together 3/4 cup (170g) softened unsalted butter, 1 cup (200g) packed brown sugar, and 3/4 cup (150g) granulated sugar until smooth, about 2 minutes. Then, beat in 1 large egg at room temperature, followed by 2 teaspoons pure maple syrup (or milk/orange juice), 1 and 1/2 teaspoons pure vanilla extract, and the blotted pumpkin puree; mix well, even if it looks a bit curdled at first.

5-Gradually add the dry ingredients to the wet mixture, mixing on low speed until combined. The dough will be thick and sticky, which is exactly what you want for soft cookies. If you want to add extras like chocolate chips, fold them in now.

6-Using a 1.5-tablespoon cookie scoop, portion out dough balls onto the prepared baking sheets, spacing them about 3 inches apart to allow for spreading.

7-Bake for 14 to 15 minutes, until the edges are set and the centers still look soft. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Remember, the flavor gets even better after a day or two!

8-For the icing, if you’re using it, beat 3 ounces (85g) softened cream cheese and 2 tablespoons (28g) softened unsalted butter until smooth. Add 3/4 cup (90g) confectioners’ sugar, 2 tablespoons (30ml) pure maple syrup, and a pinch of ground cinnamon, then beat until creamy. Spread or dip onto cooled cookies for an extra treat.