Instructions

To make the cookies:

1. Preheat the oven to 375ºF. Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and brown sugar. Beat on medium speed until light and creamy, about 2 minutes.
4. Add in the eggs and mix until incorporated. Add in the pumpkin, evaporated milk and vanilla. Beat on low speed until combined, about 30 seconds. (The batter may look like it is not coming together but once the ingredients are incorporated go ahead add the flour). With the mixer on low speed, slowly add in the flour mixture. Beat until combined.
5. Drop the dough onto the prepared baking sheet using a large cookie scoop (about a heaping tablespoon), spacing the cookies 1 inch apart. {Keep the dough in the refrigerator while not in use, otherwise it will not be firm enough to scoop and the cookies will not hold their shape while baking.}
6. Bake for about 12 minutes, rotating the pans halfway through. The tops should spring back if you touch them gently.
7. Let the cookies cool for 5 minutes on the baking sheet. Remove the cookies to a wire rack to cool completely.

To make the frosting:

1. Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for about 2 minutes, until light and fluffy.
2. With the mixer on low, slowly add in the confectioners’ sugar (so it doesn’t go everywhere). Once incorporated, increase the speed to medium and beat until well combined.
3. Add in the salt, vanilla, and maple syrup. Beat on low speed until incorporated and then increase the speed to high and beat for about 3 minutes, until fluffy. {If you need to thin out your frosting, add milk 1 tablespoon at a time. Add more sifted confectioners’ sugar to thicken your frosting.}
4. Spread frosting as desired on each cooled cookie. Decorate with sprinkles, if desired.