Alice in the Kitchen

Iced Pumpkin Cookies

These iced pumpkin cookies are the perfect fall-flavored treat!  The pretty cinnamon frosting dried just enough to allow the cookies to be stacked, but still tasted soft and great.

For the cookies, you’ll need:

• 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

For the glaze, you’ll need:

• 2 cups powdered sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla
• 1 teaspoon cinnamon

Preheat oven to 350 degrees.  Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

n 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.

Bake for 15 minutes in the preheated oven.  My cookies were on the small side, so I only baked them for about 10 minutes.

To make the glaze, combine all the ingredients.  Add more milk if the glaze is too thick to spread.  Once the cookies are completed cooled, lightly frost the tops of the cookies.  Allow to sit until the glaze is dry.  Yum!