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.