A friend of mine asked if I could bake something for the “Bake Walk” they were doing as part of the Fall Festival at her church at the end of October. I wanted to make something seasonal, so chose these pumpkin cookies. The only change I made was to add cinnamon to the icing. They’re very cake-like!

INGREDIENTS:
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 tsp vanilla extract

2 cups confectioners’ sugar
3 Tbs milk
1 Tbs melted butter
1 tsp vanilla extract
cinnamon

DIRECTIONS:
Preheat oven to 350º. 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 Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency. Sprinkle in cinnamon and mix to taste.

CREDIT: Submitted by “Gina” on Allrecipes.com