Iced Pumpkin Cookies

Ingredients

2 ½ Cup(s) All-Purpose Flour
2 Teaspoon(s) Ground Cinnamon
1 Teaspoon(s) Baking Powder
1 Teaspoon(s) Baking Soda
½ Teaspoon(s) Ground Nutmeg
½ Teaspoon(s) Ground Cloves
½ Teaspoon(s) Salt
1 ½ Cup(s) White Sugar
½ Cup(s) Butter softened
1 Cup(s) Pumpkin Puree
1 Egg
1 Teaspoon(s) Vanilla Extract
2 Cup(s) Confectioners' Sugar
3 Tablespoon(s) Milk
1 Tablespoon(s) Butter melted
1 Teaspoon(s) Vanilla Extract

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Nutrition

• Calories 122
• Protein 1.2g
• Carbohydrates 22.4g
• Fat 3.2g
• Cholesterol 12.9mg
• Sodium 120.5mg

How to make Iced Pumpkin Cookies

• 01
  Preheat your oven to 350°F (175°C) and grease two Cookie Sheets.
• 02
  In a medium Bowl, mix together flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt.
• 03
  In a separate Mixing Bowl, cream together sugar and butter for 2-3 minutes until fluffy.
• 04
  Add pumpkin, egg, and vanilla; beat until creamy and then stir in the flour mixture until combined. Drop Tablespoonfuls of dough onto the prepared Cookie Sheets and lightly flatten.
• 05
  Bake for 15-20 minutes in the oven. (After the first 8 to 10 minute switch racks)
• 06
  Move the cookies over to a Wire Rack and let them cool for about 30 minutes.
• 07
  To make the icing, stir together confectioners' sugar, milk, butter, and vanilla in a Bowl until smooth. Add milk as needed to achieve a drizzling consistency. Finally, drizzle the icing over the cooled cookies with a fork and enjoy!