Iced Pumpkin Cookies

Made this recipe for the first time today and everyone in the family loved them

Ingredients

Cookies:

2 ½ cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon ground nutmeg

½ teaspoon ground cloves

½ teaspoon salt

1 ½ cups white sugar

½ 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.