In a large mixing bowl combine the melted butter, blotted pumpkin puree and brown sugar. Whisk to combine.

Add the egg yolk, vanilla extract and maple extract and mix well.

Add the flour, baking soda, baking powder, salt, and cinnamon. Mix until a soft dough forms and no streaks of flour remain.

Cover and place in the fridge while the oven preheats.

Preheat the oven to 350° F and line a cookie sheet with parchment paper. Use a 1 ounce cookie scoop to scoop out balls of dough, dropping them 2 inches apart onto the prepared cookie sheet. Bake the cookies for 9 to 11 minutes or until they have puffed up and are set on the edges but still under baked in the middle. Do not over bake. Allow to cool.

While the cookies cool, make the frosting. In a small bowl combine all ingredients for the frosting. Use a whisk to mix together until completely smooth and glossy.

Once the cookies have cooled completely, frost with the frosting and top with chopped nuts if desired. Enjoy!