1. Preheat the oven to 350 degrees and grease two baking sheets.
2. Combine Fuller’s Sugarhouse pure maple syrup, pumpkin puree, egg, and vanilla in a food processor.
3. Cream the butter using an electric mixer and then stir in half of the pumpkin mixture.
4. In a separate bowl, toss together the flours, baking powder, baking soda, cinnamon, nutmeg and salt.
5. Add the flour mixture and the pumpkin mixture to the butter mixture and stir until completely blended.
6. Spoon heaping tablespoons of the batter, 1-2 inches apart, onto the prepared baking sheets. Bake for 15 to 20 minutes.
7. While cookies are baking, made the frosting for the cookies. To do so, beat the cream cheese until fluffy and cream, then gradually add Fuller’s Sugarhouse pure maple syrup and vanilla.
8. Once cookies are done, transfer to racks to cool and then frost and serve.

Preheat oven to 350 degrees.
In a bowl, mix together ingredients for the crust. Press the mixture into pie plate and set aside.
In a separate bowl, beat together cream cheese and brown sugar. Once smooth and creamy, add in the pumpkin puree. Continue to mix until ingredients are incorporated.
Begin to add in the eggs one at a time. Next, add the evaporated milk, Fuller’s Sugarhouse pure maple syrup and vanilla. Continue to beat until all ingredients are combined.
Pour filling into prepared pie crust and let bake for 45 – 60 minutes.
Once cooked, drizzle with addition Fuller’s Sugarhouse pure maple syrup if desired, and then cool and serve.