In the bowl of a your food processor, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Pulse to combine.

With the motor running, add the butter one chunk at a time through the chute. Continue processing until it has a grainy, pea-like consistency.

In a separate bowl, whisk together pumpkin puree, half & half, or milk and egg. Add to flour mixture and pulse until just combined.

Drop by large spoonfuls onto a parchment-lined baking sheet.

Bake at 425 for about 15 minutes, or until golden.

Allow to cool, and then drizzle with Maple Caramel Icing.