Recipes for Fall

Iced Pumpkin Cookies

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 sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla extract

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

Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt. In a seperate bowl, cream together the 1/2 cup of butter and sugar. Add pumpkin, egg and 1 teaspoon vanilla to butter mixture and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoon and flatten slightly. Bake for 15-20 minutes. Cool and drizzle the glaze over them.

To make glaze - Combine powdered sugar, milk, melted butter, and vanilla. Add more milk if needed to make a slightly runny glaze.

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