Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Blot the pumpkin purée with paper towels until moisture is removed and volume reduces to approximately 1.33 cups.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger.
In a large bowl, cream the softened butter, brown sugar, and granulated sugar on medium speed for two minutes.
Add the egg to the butter mixture and beat on high for one minute.
Mix in the vanilla, maple syrup, and the blotted pumpkin purée until combined.
Gradually stir the dry ingredients into the wet mixture on low speed until just incorporated.
Scoop rounded tablespoons of dough onto the prepared baking sheets.
Bake for 15 minutes or until the edges are just set and the centers spring back.
Allow cookies to cool completely on a wire rack before icing.
Whisk the softened cream cheese, powdered sugar, and maple syrup together until smooth and drizzle over the cooled cookies.