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Iced Pumpkin Cookies
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| INGREDIENTS | |
| 2 1/2 cups | all-purpose flour |
| 1 teaspoon | baking powder |
| 1 teaspoon | baking soda |
| 2 teaspoons | ground cinnamon |
| 1/2 teaspoon | ground nutmeg |
| 1/2 teaspoon | ground cloves |
| 1/2 teaspoon | salt |
| 1/2 cup | butter, softened |
| 1 1/2 cups | white sugar |
| 1 cup | canned pumpkin puree |
| 1 | egg |
| 1 teaspoon | vanilla extract |
| 2 cups | confectioners' sugar |
| 3 tablespoons | milk |
| 1 tablespoon | melted butter |
| 1 teaspoon | vanilla extract |
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
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.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Nutritional Information
Servings Per Recipe: 36
Amount Per Serving
Calories: 122
Total Fat: 3.2g
Cholesterol: 14mg
Sodium: 120mg
Total Carbs: 22.4g
Dietary Fiber: 0.5g
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