In a saucepan over medium heat melt the first 2oz of butter. The butter will begin to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma.
Add in pumpkin puree, egg yolk, and vanilla extract beat for two minutes. After the two minutes let the batter rest for 30 seconds mix for another minute to two minutes.
Scoop 2 tablespoons balls of dough, and bake for 10-12 minutes, the cookies should be just set and not look "wet" on the tops. Let cookies cool on a wire rack.
In a medium bowl mix together the confectioners sugar, maple extract and heavy cream. You want a thick but slightly loose consistency. Dip a cooled cookie into the glaze then set on a wire rack to set up completely.