Cream together the butter and sugar.Beat the butter and sugar together on high speed until completely smooth and light and fluffy in a stand mixer fitted with the paddle attachment.

Once the butter is light and fluffy, beat in the egg and vanilla on high speed until combined. Scrape down the sides and bottom of the bowl as needed.

Whisk the flour, baking powder, pumpkin pie spice, and salt together in a medium bowl.

Add half of the dry ingredients to the bowl of wet ingredients and mix together on low until incorporated.

Once the first half of the dry ingredients is incorporated, add the second half and mix again until combined.

Divide the dough into 2 roughly equal parts. Take one portion of dough and place it in the center of a floured piece of parchment paper. Press it down a bit and add a little more flour on top of the dough. Place another sheet of parchment over the dough, pressing it down a bit more.

Roll out the dough until it is about 1/4 inch thick.

Cut out the cookies and place them on a baking sheet lined with aluminum foil. Repeat this with the other dough ball and any dough scraps you have that you can roll out to make more cookies.

Cover the trays of cut out cookies and refrigerate them for 2 to 4 hours.

After the cut out cookies have chilled, bake them at 350 degrees for 10 to 12 minutes or until they are lightly golden.

Remove from the oven and let cool for 5 minutes before transferring to a cooling rack and letting them cool completely.

When the cookies are coole and you are ready to decorate them, make the icing. In a shallow wide bowl or dish stir together the powdered sugar, milk or cream, and maple syrup until it reaches a consistency where the icing will smooth itself out slowly if you let it drip it the bowl of icing.

On top of the icing's surface, scatter drops of orange food coloring. Once you've dolloped the food coloring onto the surface of the icing, take a fork and gently swirl the food coloring so it makes swirls but does not completely mix together.

Take one baked cookie and dip the top of the cookie into the icing so the cookie is flat in the icing. Turn the cookie by about 1 to 2 1/4 of a turn keeping the cookie flat in the icing so the icing swirls more. Gently remove the cookie, letting the excess icing drip off into the bowl. Put the cookie on a cooling rack above foil so clean up will be easy if extra icing drips off the cookies as they set.

Once you've dipped all the cookies and they are all on the cooling racks above the sheets of foil, decorate them with sprinkles if you'd like. Let the cookies set. The icing takes about a full day to fully harden but will be soft set after about 2 hours. Enjoy!