Blot the pumpkin puree thoroughly with a clean kitchen towel or paper towels to remove excess liquid. Aim for about 1/3 cup (75g) of moist pumpkin puree for the recipe to ensure the dough consistency is correct.

In a large bowl, beat the softened butter and granulated sugar using a hand or stand mixer on high speed until creamy and smooth, about 3 minutes. Add the blotted pumpkin puree and vanilla extract, and beat on high until combined, approximately 1 minute. Scrape the bowl as needed. Mix in the flour, pumpkin pie spice, cinnamon, baking powder, and salt on low speed until a thick dough forms.

Divide the dough into two equal parts (about 12 ounces each). On a floured surface, shape each into a small rectangle. Roll each portion out with a lightly floured rolling pin into a 10×8 inch rectangle, about 1/4 inch thick, keeping the sides straight.

Spread half of the melted butter evenly onto each dough rectangle. Mix together the brown sugar, pumpkin pie spice, and cinnamon, then sprinkle evenly over the buttered dough. Using the back of a spoon, gently press the brown sugar mixture into the butter so it sticks well.

Roll each dough rectangle tightly into a 10-inch log using your fingertips to smooth any cracks. Wrap the logs tightly in plastic wrap, parchment, or foil and chill in the refrigerator for at least 2 hours or up to 3 days. For longer storage, freeze for up to 3 months.

Set your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.

Remove chilled dough logs from fridge and slice into pieces slightly less than 1/2 inch thick (between 1/4 and 1/2 inch). You should get about 24-26 slices per log. Arrange the slices on the prepared baking sheets about 1.5 to 2 inches apart. Reshape slices if needed to maintain round cookie shape.

Bake cookies for 13-15 minutes or until the bottoms are very lightly browned. Remove from oven and allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

In a clean bowl, beat the cream cheese on high speed until smooth and creamy, about 1 minute. Add the softened butter and mix until combined. Gradually add confectioners’ sugar and vanilla extract, beating on medium speed until smooth. Add a pinch of salt if desired to balance sweetness.

Spread cream cheese frosting on the cooled or warm cookies. Alternatively, drizzle with maple icing if preferred.

Store iced or plain cookies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week for best freshness.