Iced Pumpkin Cookies

Hi!! Yes, I'm alive over here! My little family made an across country move, and are now finally settling! (Not to mention, living in a the middle of no where gave us some obstacles in finding a good fast internet, the good news is we got it now!) I hope you have been baking away!

You have got to try these great pumpkin cookies I found right before the move. I've made them 5 times since we've moved, yup they are that good! Here is the scoop on canned pumpkin, there is a national shortage (there has been for like 4 years, so when you find it buy it in bulk).


Ingredients:

2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt
1/2 cup butter, room temperature
1 1/2 cups white sugar
1 cup canned pumpkin
1 egg
1 teaspoon mexican vanilla

2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In the bowl of a Kitchen Aid fitted with the paddle attachment cream together the 1/2 cup butter and white sugar. Add pumpkin, egg and 1 teaspoon vanilla to butter mixture, and beat until the color of the pumpkin changes to a lighter orange. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls. Bake for 13-16 minutes in a preheated oven. Cool cookies and drizzle with glaze.

To make glaze: combine confectioners sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

If you want to add chocolate chips to the mix, about 1 cup of chocolate chips, and skip the glaze.
Or mix up some cream cheese icing, and cut the cookie down the center and fill with cream cheese icing, and skip the glaze.