1/2 cup butter
1/2 cup sugar
1/4 cup brown sugar
2 eggs
1/2 cup canned or fresh pumpkin puree
1/4 teaspoon vanilla
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
pinch of clove (optional)
1/4 teaspoon salt

Glaze:
1/4 cup and 2 tablespoons powdered sugar
3 tsp maple syrup
1/2tsp vanilla extract
1/4-1/2 tsp water

(I used the maple my awesome Canadian panda penpal sent me, thanks  dandanpanda!

Pre-Heat oven to 325°F, line baking sheet with parchment paper

1. Cream butter and sugar until light and fluffy.
2. Beat in eggs, pumpkin puree, and vanilla.
3. Add the flour, baking powder and salt. Mix until well blended.
4. Form the dough into a 16-inch-long, 3-inch-wide log. Transfer the log to the prepared baking sheet.
5. Bake in a preheated oven between 25 and 40 minutes or until lightly browned (Mine took 30).
6. Allow to cool at least 15 minutes or longer.
7. Using a serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the cookies cut side down on the baking sheet. Bake for about 10-15 more minutes. Transfer the cookies to a rack and cool completely.
8. Drizzle with glaze and allow to dry (glaze recipe below)

Glaze:
1. Combine powdered sugar, maple and vanilla in a bowl. Slowly stir in water until the desired consistency is reached. Add more maple for a stronger flavor if desired.