Iced Pumpkin Cookies

Kaplyn was in need of a fall recipe to put into her middle school newspaper so we got to try out some yummy fall goodness this week! These cookies were a perfect dessert after our warm soup dinner last night. Pair them up with a glass of milk and oh my goodness...you have no idea!

Iced Pumpkin Cookies

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
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Directions:

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

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.

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

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

Final Photo Taken by Me ;)