Iced Pumpkin Cookies

Adapted from allrecipes.com 

Ingredients

For the cookies:

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
 

For the icing:

4 cups confectioners' sugar 

1/3 cup heavy whipping cream (milk could also be used)
2 tablespoons melted butter
2 teaspoons vanilla extract

Notes / Directions

Preheat your oven to 350 degrees.  Mix dry ingredients and set aside.  In a separate bowl, cream together the sugar and butter.  Add pumpkin, egg, and vanilla and cream again.  Stir in dry ingredients and mix until well incorporated.  Drop heaping tablespoons onto a greased cookie sheet.  Bake for 15-20 minutes.

In another bowl, whip icing ingredients until it becomes nice and smooth, adding small portions of whipping cream at a time to measure consistency.

There are a few options for icing and spreading.  For a

runnier icing, add more whipping cream and frost cookies

when they are completely cool.  For thicker, less. 

 For more of a frosting glaze, let the cookies cool completely

and use a thicker frosting.

For more of an icing effect, ice with thicker frosting

while cookies are still hot out of the oven.  Or use a more runny

frosting and ice when the cookies are cooled.

 

And here's my sweet little cookie thief: