Iced Pumpkin Cookies

A fellow homeschooler shared this recipe from allrecipes.com, and I think it is a new favorite in our house. They are cake-like, and very good plain, as well as iced. We have some leftover cream cheese icing, which we'll use in place of the powdered sugar glaze. I doubled the recipe without any problems.

Ingredients

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 tsp ground ginger (I added this)

1/2 teaspoon salt

1/2 cup butter, softened

1 1/2 cups white sugar (I used 1 cup white sugar and 1/2 cup brown 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, ginger and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and 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.

Nutritional Information

Amount Per Serving  Calories: 122 | Total Fat: 3.2g | Cholesterol: 14mg