Preheat and Prepare

• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Mix the Dry Ingredients

• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.

Cream the Butter and Sugars

• In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.

Add the Wet Ingredients

• Beat in the egg and vanilla extract until fully combined. Then mix in the pumpkin puree and maple syrup until smooth.

Combine Wet and Dry Ingredients

• Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Avoid overmixing to keep the cookies tender.

Scoop and Bake

• Using a cookie scoop or spoon, drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12 to 15 minutes, or until the edges are set and the tops appear slightly puffed.

Cool the Cookies

• Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Making the Maple Glaze

Prepare the Glaze

• In a small bowl, whisk together powdered sugar, maple syrup, milk or cream, and vanilla extract until smooth. The glaze should be thick but pourable—add more milk if necessary to adjust consistency.

Glaze the Cookies

• Once the cookies have fully cooled, drizzle or spread the maple glaze over the tops. Let the glaze set for about 10 minutes before serving.