For the cookies:
3 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
2/3 cup pumpkin puree
2 large egg yolks
2 teaspoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
For the frosting:
3-4 cups powdered sugar
1/2 cup (1 stick) unsalted butter, softened
8 oz cream cheese, softened
4 tablespoons pure maple syrup
Preheat oven to 350°F and line a cookie sheet with parchment paper.
In a medium bowl, mix together flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until combined. Set aside.
In a separate medium bowl, cream butter and sugar with an electric mixer on medium until light and fluffy. Mix in egg yolks one at a time, beating well after each addition.
Add pumpkin and vanilla and mix until incorporated.
With mixer on low, gradually add dry ingredient mixture until well combined.
Using a 2 tablespoon scoop, place balls of dough 2 inches apart on cookie sheet and flatten them slightly with the palm of your hand. (Dough will be sticky, you can wet your hands a bit to prevent sticking.)
Bake until set and golden brown, 10-12 minutes. Cool on baking sheet for 2-3 minutes before moving to wire rack to cool completely.
While cooling, make the frosting:
In a medium bowl, combine the cream cheese and butter and beat with an electric mixer until pale and fluffy. Add maple syrup and beat until incorporated.
Add powdered sugar 1 cup at a time, mixing well after each addition, until desired consistency is reached. Beat on medium-high for 2-3 minutes for fluffier frosting.
Frost cookies with maple cream cheese frosting and garnish with some cinnamon sugar, if desired. Enjoy!