Super Soft Pumpkin Cookies

Bahan-bahan (32 porsi)

• 1 and 1/2 cups (340g) fresh or canned pumpkin puree
• 3 cups (375g) all-purpose flour (spooned & leveled)
• 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
• 1/4 teaspoon ground ginger
• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 1 cup (200g) packed light or dark brown sugar (I use and recommend dark)
• 3/4 cup (150g) granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure maple syrup, milk, or orange juice (see note)
• 1 and 1/2 teaspoons pure vanilla extract
• 3 ounces (85g) full-fat brick cream cheese, softened to room temperature
• 2 Tablespoons (28g) unsalted butter, softened to room temperature
• 3/4 cup (90g) confectioners’ sugar
• 2 Tablespoons (30ml) pure maple syrup
• pinch ground cinnamon (about 1/8 teaspoon)