Iced Pumpkin Cookies

These iced pumpkin cookies are the perfect fall-flavored treat!  The pretty cinnamon frosting dried just enough to allow the cookies to be stacked, but still tasted soft and great.

Ingredients

For the cookies, you’ll need:

• 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

For the glaze, you’ll need:

• 2 cups powdered sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla
• 1 teaspoon cinnamon

Directions

1. Preheat oven to 350 degrees.  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.