Make the cookie dough:

• Mix together in a medium bowl the 2 ¾ cups flour, baking powder, salt, pumpkin pie spice, and cardamom. Set aside.
• In a large bowl, cream together the butter and powdered sugar until fluffy, for about 2 minutes.
• In a small bowl, whisk the eggs (1 whole egg, 1 egg yolk) and vanilla together, and then add it to the creamed butter mixture. Beat on high for 2-3 minutes.
• Slowly add in the flour mixture to the dry ingredients, mixing on slow, until you have sticky and tacky dough.
• TIP: If the dough is too sticky, you can add a tiny bit more flour. Too much flour will make harder, denser cookies.
• Form the dough into a ball and allow to rest for 5 minutes while you preheat the oven to 400ºF and line baking sheets with parchment paper.
• Cut the dough into 4 pieces.
• Roll each piece of dough to 1/4” thickness on a lightly floured surface. TIP: You can use four or powdered sugar for rolling the dough to prevent it from sticking.
• Using a cookie cutter (pumpkin shaped or any fall or Halloween shaped cookie cutters), cut the dough into desired shapes.
• Transfer the pumpkin shaped dough onto the baking sheets.
• Keep re-rolling the dough until you’ve used it up.
• Depending on the size of the cookie cutter, bake the cookies anywhere from 4-7 minutes, until they are puffy, and edges barely start to brown. Too brown of cookies will be dry and crunchy.
• Remove from the oven for 5 minutes before transferring to wire rack.
• To make the frosting, in a medium bowl add the powdered sugar, pumpkin pie spice, water, and maple syrup. Whisk together.
• Decorate or frost the cookies when they are cool.