Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoons nutmeg
- ½ teaspoon cloves
- ½ teaspoon salt
- ½ cup butter (softened)
- 1 ½ cups white sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- Glaze-
- 2 cups confectioners sugar
- 3 tablespoons milk
- 1 tablespoon butter (melted)
- 1 teaspoon vanilla extract
Instructions
- Pre-heat the oven to 350 degrees. In a bowl combine flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a separate bowl cream butter and sugar. Add pumpkin puree, egg, and 1 teaspoon vanilla extract.
- Beat until creamy. Mix in dry ingredients until well combined. Drop on a cookie sheet by the tablespoon fulls. Flatten slightly.
- Bake for 15-20 minutes. Remove from oven and allow the cookies to cool.
- While cookies are cooling to make the glaze – Combine confectioner’s sugar, milk, butter, and vanilla.
- Mix well.
- Drizzle glaze onto cookies with a fork.