Pumpkin Pie Spice Cookies

These cookies are to die for! Beware...you cannot eat just one...and everyone will be coming back for seconds and thirds. My boys love these cookies. They would eat a whole batch if I let them.

Ingredients


*2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ginger
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

Directions

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

 
2 cups confectioners' sugar

3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

NOTES:

*You can use 1/2 white flour, 1/2 wheat flour, however, your cookie will come out a little more dense vs cakey.
*You can use 1/2 brown sugar and 1/2 white sugar with the same results.
*If you want substitue with 1cup fresh pumpkin or 3/4 cup persimmon pulp (the persimmon pulp is a little more watery than the pumpkin squash).
*Lastly, you can add walnuts, and or raisins or cranberries.