Iced Pumpkin cookies

Iced Pumpkin Cookies:

These delicious cookies are great for any season, but are best for winter in my opinion. The icing and cookies are very easy to make.

Cookies:           Icing:

  2 ½ cups all-purpose flour      2 cups confectioner’s sugar

  1 teaspoon baking powder              3 tablespoons milk

  1 teaspoon baking soda              1 tablespoon melted butter

  2 teaspoons ground cinnamon         1 teaspoon vanilla extract

  ½ teaspoon ground nutmeg

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  ½ teaspoon ground cloves

  ½ teaspoon salt

  ½ cup butter, softened

  1 ½ cups white sugar

  1 cup canned pumpkin puree

  1 egg

  1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

The cookies were delicious! They were still good even a couple days after they were made, they’re great for an easy dessert or just something to do with your kids.