Iced Pumpkin Cookies|Print

Servings: 6

All-purpose flour

2 1/2 cups

Baking powder

1 tsp

Baking soda

1 tsp

Ground cinnamon

2 tsps

Ground nutmeg

1/2 tsp

Ground cloves

1/2 tsp

Salt

1/2 tsp

Butter

1/2 cup, softened

White sugar

1 1/2 cups

Canned pumpkin puree

1 cup

Egg

Vanilla extract

1 tsp

Confectioners' sugar

2 cups

Milk

3 tbsps

Butter

1 tbsp, melted

Vanilla extract

1 tsp

Iced Pumpkin Cookies

Prep:

15 m

Cook:

30 m

Ready in:

45 m

While preheating the oven to 350 degrees F/175 degrees C, mix flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt.
Take a medium bowl, beat the 1/2 cup of butter and white sugar until creamy. Combine with pumpkin puree, egg, and 1 teaspoon vanilla. Beat until smooth.
Add the creamy mixture to the dry ingredients, stir well. Drop dough by rounded tablespoonfuls onto a cookie sheet.
Bake for 15 to 20 minutes. Drizzle glaze over the cooled cookies.
Glaze: beat all the ingredients together until they are thoroughly blended.