• Prep. Preheat oven 350ºF. Line a baking sheet with parchment paper and set aside.
• Cream together the wet ingredients. Cream together the butter and sugars until light and fluffy, about 3 minutes. Beat in the pumpkin puree, egg, and the vanilla extract.
• Whisk together the dry ingredients. Whisk together the flour, baking soda, pumpkin pie spice, and salt in a medium bowl.
• Mix the dry into the wet ingredients. Slowly mix the dry ingredients into the pumpkin puree mixture until combined.
• Drop and bake. Drop cookie dough by the tablespoon full onto the prepared baking sheet and bake for about 10 minutes, until set but not overbaked.
• Cool, frost and serve. Remove the cookies from the oven and transfer to a wire rack for cooling completely. Once cooled, frost with Maple Frosting (recipe below).

Maple Buttercream Frosting Recipe:

• Cream together the butter, confectioner's sugar and maple syrup until light and fluffy. Add heavy cream a tablespoon at a time, beating well after each, until the maple frosting is well combined and fluffy.