I love pumpkin, so anything that makes it even better is good for me. The maple syrup in this buttercream frosting gives it extra yum!
Preheat the oven to 375 degrees.
Beat butter on medium speed for 30 seconds until pale and fluffy.
Add sugar, baking powder, baking soda, salt, and nutmeg and beat until combined.
Beat in vanilla, egg, and cream cheese, scraping the sides of the bowl as needed.
Beat in as much flour as possible using your mixer, 1/2 cup at a time. Fold in any remaining flour with a wooden spoon.
Divide your dough in half. *If you want to, you may wrap in plastic wrap and chill for an hour or two, but it's not necessary. This dough is easy to work with! You can also freeze it for up to two months.
On a lightly floured surface, roll half of dough to a 1/8 inch thickness and cut into shapes.
Bake on a cookie sheet lined with a Silpat or parchment paper for 5-6 minutes or until edges just start to brown. *Keep an eye on them as they will burn quickly! Transfer to a wire rack and cool completely before frosting.
Beat pumpkin and butter until well combined.
Add cinnamon, ginger, salt, vanilla, and maple syrup and beat until combined.
While your mixer is running at medium speed, add sugar 1/2 cup at a time. You may not need the entire pound, so taste it and see! Also, don't worry if the frosting looks a little grainy as you start adding sugar. It will become nice and fluffy!
I used about a teaspoon if frosting to sandwich cookies together, then used a little melted chocolate to pipe on veins for the leaves. You can use more frosting, but it will squeeze out when you bite into the cookies! However, if sweet and messy is your thing, then go for it!