Iced Pumpkin Cookies

Wonderful spicy iced pumpkin cookies that both kids and adults love! Prep Time: approx. 20 Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. 1 Hour 20 Minutes. Makes 3 dozen (36 servings).

Cookies:
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

Icing:
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Directions

1 Preheat oven to 350 degrees F (175 degrees C). 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.

3 Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

4 To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.


AS AN ALTERNATIVE to icing- I used cream cheese frosting:

CREAM CHEESE FROSTING:

1 8 ox pkg of cream cheese softened
½ cup butter melted
1 tsp vanilla
3 cups powdered sugar
1 tablespoon of milk

Combine and mix until smooth.