Preheat the oven to 425F/218C. Line one or two large baking sheets with parchment paper or silicon mats. Prepare a large pastry bag with a French star tip such as 8FT.

Prepare the pate a choux dough first. Sift the flour into a large bowl, along with the salt, cinnamon and nutmeg; set aside. Into a small saucepan, add the butter and water. Cook the mixture over medium-high heat until the butter is melted and comes to a boil. Add the dry ingredients all at once and stir until the a dough ball forms, about 1 minute.

Transfer the dough into a large mixing bowl and allow it cool until warm to touch, about 10 to 15 minutes. Once cooled, begin adding the eggs, one at a time. Use a hand-mixer or whisk to mix the egg into the dough after each addition. Transfer the dough into the prepared pastry bag, packing the dough into the bag without air pockets.

Pipe 4 to 6-inch long eclairs onto the prepared parchment paper or silicone, spacing about an inch apart. Bake the eclairs in the preheated oven at 425F/218C for 10 minutes, then reduce oven temperature to 375F/190C and bake for an additional 30 to 35 minutes, until the eclairs are a deep golden brown. Avoid opening the oven door during baking - cold air will cause the eclairs to fall flat. Once they are baked, cool them completely on a wire rack.

Prepare the filling: combine the softened cream cheese, pumpkin puree, extract and spices in a medium-sized bowl. Whisk for a few minutes until the mixture is smooth. In a separate mixing bowl, whisk the heavy cream and sugar on high speed for 3 to 4 minutes, until stiff peaks form. Add the pumpkin mixture and whisk again for 1 to 2 minutes, until a light and fluffy cream forms. Transfer the filling into a pastry bag; I used Wilton tip #230.

Prepare the maple glaze: place the confectioner's sugar into a mixing bowl and begin adding the maple syrup and heavy cream, a few tablespoons at a time, until the glaze reaches desired consistency. Prepare the glaze on the thinner side for easier dipping.

Once the eclairs are cooled, prepare them for filling. There are different ways of filling: from the side, using a filling tip; from the bottom; or split the eclairs in half and pipe the filling into the center.

Dip the top half of each filled eclairs into the prepared maple glaze, then set onto a wire rack and allow any extra glaze to drip down.

Keep eclairs refrigerated and store in an air-tight container.