1-First: preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Measure out all ingredients as listed to make the process smooth. In a large bowl, mix the pumpkin puree with brown sugar, granulated sugar, and softened butter until smooth and creamy.

2-Next: add the egg, liquid, and vanilla extract to the wet mixture, blending well. In another bowl, combine the flour, baking powder, baking soda, salt, pumpkin pie spice, ground cinnamon, and ground ginger. For more tips on mixing dry ingredients, check out external resources like pumpkin baking tips that offer great advice.

3-Gradually add the dry ingredients to the wet mixture, stirring gently to combine without overmixing. This helps keep the cookies soft and tender.

4-Drop spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart.

5-Bake for 12-15 minutes, or until the edges turn golden. Let them cool on the sheets for a few minutes before moving to racks.

6-If adding icing, mix the cream cheese, butter, confectioners’ sugar, maple syrup, and cinnamon until smooth, then spread on cooled cookies.