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
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 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.
|