Iced Pumpkin Cookies

Name: Iced Pumpkin Cookies
Total time: 65
Yield: 36
Ingredients: 2.5 cups all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon baking powder; 1 teaspoon baking soda; 0.5 teaspoon ground nutmeg; 0.5 teaspoon ground cloves; 0.5 teaspoon salt; 1.5 cups white sugar; 0.5 cup butter, softened; 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

Recipe by Gina from allrecipes.com

Dessert 1 Hr. 5 Mins.

Ingredients

36 servings

•

2.5 cups all-purpose flour
•

2 teaspoons ground cinnamon
•

1 teaspoon baking powder
•

1 teaspoon baking soda
•

0.5 teaspoon ground nutmeg
•

0.5 teaspoon ground cloves
•

0.5 teaspoon salt
•

1.5 cups white sugar

•

0.5 cup butter, softened
•

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

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets.
To make the cookies: Combine flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt in a medium bowl.
Cream together sugar and butter in a mixing bowl until fluffy, 2 to 3 minutes. Add pumpkin, egg, and vanilla; beat until creamy. Mix in flour mixture until combined. Drop tablespoonfuls of dough onto the prepared cookie sheets; flatten slightly.
Bake in the preheated oven until centers are set, 15 to 20 minutes, switching racks halfway through. Transfer cookies to a wire rack to cool to room temperature, about 30 minutes.
Meanwhile, make the icing: Stir together confectioners' sugar, milk, butter, and vanilla in a bowl until smooth. Add milk as needed, to achieve drizzling consistency.
Drizzle icing over cooled cookies with a fork.