Virginia Butterfield
Ingredients
Cookies:
-
2 ??cups?all-purpose flour
-
2?teaspoons?ground cinnamon
-
1?teaspoon?baking powder
-
1?teaspoon?baking soda
-
??teaspoon?ground nutmeg
-
??teaspoon?ground cloves
-
??teaspoon?salt
-
1 ??cups?white sugar
-
??cup?butter, softened
-
1?cup?canned pumpkin puree
-
1?large?egg
-
1?teaspoon?vanilla extract
Icing:
-
2?cups?confectioners' sugar
-
3?tablespoons?milk
-
1?tablespoon?melted butter
-
1?teaspoon?vanilla extract
Directions
-
Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets.
-
To make the cookies: Combine flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt in a medium bowl.
-
Cream together sugar and butter in a mixing bowl until fluffy, 2 to 3 minutes. Add pumpkin, egg, and vanilla; beat until creamy. Mix in flour mixture until combined. Drop tablespoonfuls of dough onto the prepared cookie sheets; flatten slightly.
-
Bake in the preheated oven until centers are set, 15 to 20 minutes, switching racks halfway through. Transfer cookies to a wire rack to cool to room temperature, about 30 minutes.
-
Meanwhile, make the icing: Stir together confectioners' sugar, milk, butter, and vanilla in a bowl until smooth. Add milk as needed, to achieve drizzling consistency.
-
Drizzle icing over cooled cookies with a fork.
