Preheat oven to 350 degrees and line baking sheets with parchment paper. Sift flour, cinnamon, baking powder, baking soda, salt and nutmeg into a large bowl then set aside.

In a separate bowl, cream both sugars, butter and oil together. Add pumpkin purée, eggs and vanilla to the sugar mixture, stirring thoroughly to combine.

Combine all wet and dry ingredients together then mix until well incorporated. Using a spoon or small cookie scoop, drop heaping tablespoons of dough approximately 3" apart onto baking sheets. Moisten fingertips with a little bit of water then flatten dough to approximately ½" thickness.

Bake 10–12 minutes, remove from oven when centers of the cookies are firm to the touch then allow cookies to cool completely on a cooling rack.

Prepare icing by whisking butter, vanilla, maple syrup and powdered sugar. If icing is on the thin side, add a little bit of powdered sugar to thicken it. Ice cookies after they have completely cooled and enjoy!