Recipe Corner: Iced Pumpkin Cookies

Now that the stores are fully stocked with pumpkin, it is time to start the baking season!!!  If you love pumpkin bread, you are going to love these cookies.  And although the recipe below is only the basic, feel free to add anything you love.  My kids love added chocolate chips or even dried cherries.  I know many people like nuts, but my hubby is allergic so we try not to bake with too many nuts! :)  Do you have a favorite pumpkin recipe?  Want to share it on Between the Lines?  Just shoot me an email, and I'll get it up for everyone to share! (betweenthelines-kam@hotmail.com)  Enjoy!

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 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
•  
• 2 cups powder sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. 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.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4. To Make Glaze: Combine powder sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.