In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, baking soda and salt until well combined. Set aside.

In a large bowl, using an electric mixer on medium speed, cream butter, brown sugar and granulated sugar until light and fluffy, about 3 minutes.

Add eggs one at a time, beating well after each addition.

Beat in vanilla.

Add pumpkin and stir until well combined. Scrape down sides of bowl.

On low speed or using a wooden spoon, gradually add flour mixture, beating just until blended. By hand, fold in pecans.

Using a cookie scoop or spoons, drop tablespoonfuls of dough about 2 inches apart on cookie sheets lined with parchment.

Bake one sheet at a time in preheated oven for 12 to 15 minutes or until edges start to turn lightly golden.

Immediately slide parchment paper onto a wire cooling rack. Cool cookies for 5 minutes, then transfer from parchment paper to cooling rack and cool completely.

In a small bowl, combine confectioner’s sugar, 1 tablespoon of the cream and maple flavoring.

Using a small whisk or a fork, blend until icing is smooth and thin enough to drizzle from a fork. Add more cream as needed to achieve the right consistency.

Drizzle icing over cooled cookies.