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

In a large mixing bowl, using a stand mixer with the paddle attachment (or a hand mixer), cream together the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.

Beat in the large egg until just combined. Then, add the pumpkin puree and vanilla extract, mixing on low speed until fully incorporated. Scrape down the sides of the bowl as needed.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.

Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours). This makes the dough easier to handle.

Once the dough has chilled, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

On a lightly floured surface, roll out one disc of dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes. Carefully transfer the cut cookies to the prepared baking sheets, leaving about 1 inch between them. Reroll scraps as needed.

Bake for 8-10 minutes, or until the edges are lightly golden and the centers are set. The cookies will still look soft. Do not overbake.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire cooling rack to cool completely.

While the cookies cool, prepare the maple glaze. In a small bowl, whisk together the powdered sugar, maple syrup, and 2 tablespoons of milk or cream until smooth. If the glaze is too thick, add more milk or cream a teaspoon at a time until you reach a pourable consistency.

Once the cookies are completely cool, drizzle or spread the maple glaze over each cookie. Allow the glaze to set for about 15-20 minutes before serving.