Iced Pumpkin Cookies

🥘 Ingredients

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

🍳 Cookware

• cookie sheets
• parchment paper
• medium bowl
• large bowl
• wire rack
• small bowl

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.

   all-purpose flour: 2.5 c, baking powder: 1 tsp, baking soda: 1 tsp, ground cinnamon: 2 tsp, ground nutmeg: 1/2 tsp, ground cloves: 1/2 tsp, salt: 1/2 tsp
3. 3

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

   softened butter: 1/2 c, white sugar: 1.5 c
4. 4

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

   canned pumpkin puree: 1 c, egg: 1 large, vanilla extract: 1 tsp
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.

   confectioners' sugar: 2 c, milk: 3 Tbsp, melted butter: 1 Tbsp, vanilla extract: 1 tsp
10. 10

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