ICED PUMPKIN COOKIES

2 ½ cups all-purpose flour

1 t. baking powder

1 t. baking soda

2 t. ground cinnamon

½ t. ground nutmeg

½ t. ground cloves

½ t. salt

½ cup butter, softened

1 ½ cups white sugar

1 cup canned pumpkin puree

1 egg

1 t. vanilla

Icing:

2 cups confectioners sugar

3 T. milk

1 T. melted butter

1 t. vanilla

Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt; set aside.

In a medium bowl, cream together the ½ cup of butter and white sugar. Add pumpkin, egg, and 1 t. vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoons. Flatten slightly.

Bake for 15 to 20 minutes. Cook cookies, then drizzle glaze with fork.

To Make Glaze: Combine confectioners’ sugar, milk, melted butter and vanilla. Add milk as needed, to achieve drizzling consistency