Pumpkin Cookies

[COOK TIME: 20 MIN]

Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves

pinch of allspice
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup white sugar

1/2 cup brown sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

Icing:
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
1 teaspoon ground ginger

Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, allspice and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and 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 with icing.

To Make Icing: Combine confectioners' sugar, milk, melted butter, vanilla and ginger in small bowl. Stir in milk until desired consistency is achieved.

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Cake-like consistency, a taste that resembles pumpkin pie

mixed with the gentle spice from the ginger icing

a perfect fall combination