Iced Pumpkin Cookies

from allrecipes.com, submitted by Gina

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

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 ungreased cookie sheet by tablespoonfuls; flatten slightly.

3. Bake for 15 to 20 minutes in the preheated oven. While cookies are baking make glaze/frosting by combining confectioners' sugar, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve preferred consistency. Cool cookies on baking sheet for about five minutes, move to cooling rack, then ice with frosting. 

Here's a tip: to easily scoop your cookie dough into perfect mounds on your cookie sheet use a small ice cream scoop. This is a new family favorite!!!  We love these cookies.  The boys asked for them every day in their lunches until they were gone.  Make them.  Share them (if you can stop yourself from eating them).  Happy fall! Husband rating:  5 stars Boys say:  thumbs up