First things first. Take the butter out of the fridge for the cookies and icing ahead of time so it has an opportunity to soften. Otherwise, place stick of butter in the microwave for around 20 seconds to soften.

Preheat oven to 350 degrees and line two baking sheets with parchment paper.

In a large mixing bowl, cream butter, brown sugar and cane sugar together using a hand mixer. Once well combined, add in the egg and mix again.

Add pumpkin puree and mix until that's well combined with the above ingredients. Add in nutmeg, allspice, cloves, cinnamon, vanilla, baking powder, baking soda and salt. Mix well.

Gradually add in flour and mix until all ingredients are combined.

Use a small spoon to scoop dollops of cookie dough onto each baking sheet for baking. If desired, using an icing spatula to further shape and smooth the cookies.

Bake one batch of cookies at a time for 12 minutes. Take the first batch of cookies out of the oven and move them to a baking rack to cool. Repeat with the second baking sheet of cookies.

While the cookies cool, make the butter cream icing. Using a stand or hand mixer, cream butter until fluffy. Add maple syrup and vanilla while still mixing on low speed.

Gradually add powdered sugar and mix on medium speed until well combined. While still mixing, add the milk and mix for another minute to reach a good icing consistency.

Spread icing on each cookie and top with a sprinkle of cinnamon. Allow the icing to set before transferring the cookies to an airtight container to store for 2 to 4 days. Cookies may also be frozen for 3 months.