Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper.

In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes).

Add one egg and pumpkin puree to the creamed mixture; blend on low until fully incorporated.

In a separate bowl, whisk together dry ingredients: spices, baking powder, baking soda, and salt. Gradually mix into wet ingredients until just combined.

Carefully fold in the all-purpose flour until just combined.

Scoop cookie dough onto the prepared baking sheet, leaving about 2 inches between each mound.

Bake for 12-13 minutes; the edges should be set while the centers are still soft.

Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

For the frosting, beat softened butter until fluffy, then mix in pure maple syrup and vanilla extract before sifting in powdered sugar until smooth.

Once cooled, frost each cookie generously with the maple frosting and enjoy!