Blend the flour, baking powder, salt and cinnamon together in a bowl. Set aside.
In a second bowl, use your electric mixer to cream the butter and sugar together until the butter is smooth and light in color.
Add one egg at a time while continuing to blend with your electric mixer.
Stir in the pumpkin spice extract. Stir well to make sure that all ingredients are well blended.
Slowly add in the flour mixture and mix thoroughly. Add the pumpkin spice coffee grounds, stirring to mix well.
On a lightly floured surface, roll dough until ¼-inch thick. Use a 2-inch circle cookie cutter and place 1-2 inches apart on your lined cookie sheets.
Bake at 350 degrees for 19-22 minutes, or until center of cookie is firm. Allow to cool slightly while on the cookie sheet, then transfer the cookies to a wire rack to cool completely.
Icing Directions
Using your electric mixer, cream together the cream cheese and butter.
Slowly whip in the powdered sugar.
Once thoroughly blended, add the vanilla and maple extracts. Mix well to blend all of the ingredients together.
Scoop the icing into a pastry bag with a large tip. Match the cookies for size and shape then separate into pairs.
Squeeze a thin layer of the frosting on the bottom half of each of the cookie pairs. Immediately place the other half of the cookie on top of the iced cookie half.