Ingredients

• 2.5 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 0.5 teaspoons ground nutmeg
• 0.5 teaspoons ground cloves
• 0.5 teaspoons salt
• 1.5 cups white sugar
• 0.5 cups butter , softened
• 1 cup canned pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets.
2. 2 To make the pumpkin cookies: Combine flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt in a medium bowl.
3. 3 Cream sugar and butter together in a mixing bowl until fluffy, 2 to 3 minutes. Add pumpkin, egg, and vanilla; beat until creamy. Mix in flour mixture until combined.
4. 4 Drop tablespoonfuls of dough onto the prepared cookie sheets; flatten slightly.
5. 5 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.
6. 6 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.
7. 7 Drizzle icing over cooled cookies with a fork.

Nutrition per serving