Iced Pumpkin Cookies Recipe
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Iced Pumpkin Cookies

2 1/2 c. all-purpose flour
1 t. baking powder
1 t. baking soda
2 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. ground cloves
1/2 t. salt
1/2 c. butter, softened
1 1/2 c. white sugar
1 c. canned pumpkin puree
1 egg
1 t. vanilla extract

2 c. confectioners' sugar
2 T. milk
11/2 T. butter, softened
1 t. vanilla extract
Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.

Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

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. Bake for 15 to 20 minutes in the preheated oven.

Cool cookies, then drizzle glaze with fork.

To make icing: Combine confectioners' sugar, 1 1/2 tablespoon butter, and 1 teaspoon vanilla. Add milk, 1 Tablespoon at a time as needed, to achieve spreading consistency


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