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
Ingredients
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.
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.
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside. Whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger together in a large bowl.
Set aside. 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.