Iced Pumpkin Cookies

Ingredients

Original recipe makes 3 dozen

 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.

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