Iced Pumpkin Cookies

🥘 Ingredients

• all-purpose flour 2 ½ cups
• baking powder 1 tsp
• baking soda 1 tsp
• ground cinnamon 2 tsp
• ground nutmeg ½ tsp
• ground cloves ½ tsp
• salt ½ tsp
• softened butter ½ cup
• white sugar 1 ½ cups
• canned pumpkin puree 1 cup
• egg 1 large
• vanilla extract 1 tsp
• confectioners' sugar 2 cups
• milk 3 Tbsp
• melted butter 1 Tbsp
• vanilla extract 1 tsp

1. 1

   Preheat your oven to {350%°F}. Grease cookie sheets or line them with parchment paper .
2. 2

   In a medium bowl , whisk together all-purpose flour , baking powder , baking soda , ground cinnamon , ground nutmeg , ground cloves , and salt . Set aside.
3. 3

   In a large bowl , cream the softened butter and white sugar together until light and fluffy.
4. 4

   Beat in the canned pumpkin puree , egg , and vanilla extract until well combined.
5. 5

   Gradually add the dry flour mixture to the wet ingredients, mixing until just blended. Do not overmix.
6. 6

   Drop by rounded tablespoonfuls onto the prepared cookie sheets, spaced about 2 inches apart.
7. 7

   Bake for 15 to 20 minutes .
8. 8

   Let the cookies cool on the baking sheet for {5%minutes} before transferring them to a wire rack to cool completely.
9. 9

   In a small bowl , whisk together the confectioners' sugar , milk , melted butter , and vanilla extract until smooth.
10. 10

    Drizzle or spread the glaze over the cooled cookies. Let the glaze set before serving.