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

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, cloves, and salt.

In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.

Beat in a large egg and the vanilla extract. Mix in the pumpkin puree and pure maple syrup until smooth.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

Using a tablespoon or cookie scoop, portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 12-15 minutes until the edges are set and the tops are lightly puffed. Cool on the sheet for 5 minutes.

For the glaze, whisk together the powdered sugar, maple syrup, milk or cream, and vanilla extract until smooth.

Once cooled, drizzle or spread the glaze on top and let set for about 10 minutes.