Prep Time::20 mins
Cook Time::15 mins
Additional Time::30 mins
Total Time:: 1 hr 5 mins
Servings::36
Yield::36 cookies
Ingredients
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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
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets.
Allrecipes/Diana Chistruga
To make the cookies: Combine flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt in a medium bowl.
Allrecipes/Diana Chistruga
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.
Allrecipes/Diana Chistruga
Drop tablespoonfuls of dough onto the prepared cookie sheets; flatten slightly.
Allrecipes/Diana Chistruga
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.
Allrecipes/Diana Chistruga
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.
Allrecipes/Diana Chistruga
Drizzle icing over cooled cookies with a fork.
Allrecipes/Diana Chistruga