• 63_RECIPE

    Ingredients:

    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 extract

    2 cups confectioners' sugar

    3 tablespoons milk

    1 tablespoon melted butter

    1 teaspoon vanilla extract

    Directions:

    Preheat oven to 350 degrees F (175 degrees C). 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.