In a large mixing bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt until combined. Set aside.
Use an electric mixer to cream together butter, shortening and sugars until fluffy.
Mix in the whole egg and the extra yolk. Mix in pumpkin puree and vanilla extract.
Fold in the dry ingredients and mix until combined.
Scoop dough out, place on a baking sheet, and use your fingers to evenly flatten cookies into rounds until they are about a ½ inch thick.
Bake in preheated oven for 11 - 12 minutes. Transfer to a wire rack to cool completely. Once cool frost with Maple Cream Cheese Frosting.
Maple Cream Cheese Frosting
In a mixing bowl beat together the cream cheese, butter, maple syrup, and salt. Slowly add the confectioners' sugar until fluffy. You may not need all the sugar.
Notes
If your flour does not contain xanthan gum, you will need to add a ¾ teaspoon to the dry ingredients.
Different brands of GF flours have different weights so measurements are approximate. You may need to add up to a ⅓ cup of extra flour to get the right consistency.
To make a maple cream cheese glaze omit the powdered sugar and increase the maple syrup to ¼ cup. Use a mixer to whip the ingredients together and drizzle it over the cookies.