1-First Step: Prep and Mise en Place Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two baking sheets with parchment paper or a reusable silicone mat. Measure out all ingredients so you can move through the recipe smoothly. If using butter from the fridge, cut into small pieces to help it come to room temperature faster. Crack the egg and set it at room temperature for about 10 minutes if you forgot to do that earlier.

2-Second Step: Combine Dry Ingredients In a large bowl, whisk together the following until evenly mixed: 3 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons pumpkin pie spice, 1 1/2 teaspoons ground cinnamon, and 1/4 teaspoon ground ginger. Sifting is optional but helps eliminate lumps and makes the spice blend distribute evenly.

3-Third Step: Cream Butter and Sugars In a separate large mixing bowl, cream 3/4 cup unsalted butter with 1 cup packed light or dark brown sugar and 3/4 cup granulated sugar until light and fluffy, about 2 to 3 minutes with an electric mixer on medium speed. Scrape the sides of the bowl as needed. The darker brown sugar will add a deeper, caramel-like flavor; use dark brown sugar if you like a richer taste.

4-Fourth Step: Add Wet Ingredients Beat in 1 large egg and 1 1/2 teaspoons pure vanilla extract until combined. Mix in 1 1/2 cups pumpkin puree. Add 2 teaspoons pure maple syrup or milk or orange juice as your chosen liquid option; this helps keep the batter moist and contributes a subtle flavor note. Fold gently until the wet mixture looks uniform and glossy.

5-Fifth Step: Bring Dough Together Gradually add the dry ingredient mixture to the wet mixture in two to three additions, stirring gently after each addition until just combined. Avoid overmixing to keep cookies tender. You want a soft, slightly sticky dough that holds its shape when scooped.

6-Sixth Step: Scoop and Bake Use a tablespoon or a medium cookie scoop to portion dough onto prepared baking sheets, spacing cookies about 2 inches apart. For slightly thicker cookies, mound the dough slightly taller. Bake one sheet at a time on the center rack for 10 to 12 minutes, or until the cookies are set around the edges and just slightly soft in the center. Rotate the pan halfway through baking for even color if your oven has hot spots.

7-Final Step: Cool, Ice, and Serve Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If using the optional Maple Cream Cheese Icing, beat together 3 ounces softened full-fat cream cheese and 2 tablespoons unsalted butter until smooth. Add 3/4 cup confectioners’ sugar, 2 tablespoons pure maple syrup, and a pinch of ground cinnamon. Mix until creamy. Spread or pipe onto cooled cookies. Chill iced cookies for 30 to 60 minutes to let the frosting set before serving or transporting.