Blot the pumpkin with paper towels to rid excess moisture. Set aside.

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.

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.

Add the dry ingredients to the wet ingredients, then mix on low speed until combined. Dough is thick and sticky.

Scoop or roll cookie dough, around 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets.

Bake for 14-15 minutes or until edges appear set. The centers will look soft.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For the icing, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the butter until combined.

Add the confectioners’ sugar, maple syrup, and a pinch of cinnamon, then beat on low speed until smooth and creamy.

Dip the tops of the cooled cookies into icing or spread it onto each cookie with a knife.