Soft Iced Pumpkin Cookies

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 36
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1/2-3/4 teaspoon ground nutmeg
• 1/2-3/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 cup sugar
• 1/2 cup brown sugar, packed
• 1 egg
• 2 teaspoons maple extract (or use vanilla or 1 teaspoon each)
• 1 cup pure pumpkin puree (do not use pumpkin pie filling)
• 2 cups confectioners' sugar (sifted to remove any small lumps)
• 1/4-1/2 teaspoon cinnamon
• 1 tablespoon melted butter
• 1 teaspoon maple extract (or 1 teaspoon vanilla extract)
• 3 tablespoons half-and-half cream (or use milk)

Recipe

• 1 for cookies; set oven to 350 degrees f.
• 2 grease a large cookie sheet.
• 3 in a medium bowl combine the flour with the next 6 ingredients.
• 4 in another bowl cream butter with both sugars until combined.
• 5 add in egg and extract beat until fluffy.
• 6 beat in pumpkin puree until combined.
• 7 add in the dry ingredients and beat until just combined.
• 8 drop by tablespoonfuls onto cookie sheet, then flatten slightly with palm of hands.
• 9 bake for about 12-15 minutes.
• 10 cool then generously drizzle the icing over the top.
• 11 for the icing;. in a bowl combine the confectioners sugar with cinnamon, melted butter; add in cream or milk mixing until smooth and as needed to achieve desired drizzling consistancy.
• 12 generously drizzle over cooled cookies.