Iced Pumpkin Cookies

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup canned pumpkin puree
• 2 cups powdered sugar
• 3 – 4 Tbsp half and half or milk
• 1 Tbsp salted butter,
• 1/2 tsp vanilla extract

Directions

1. Heat the oven to 350 degrees. In a medium mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves for 20 seconds, then set the bowl aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar together until they are fully blended. Add the egg and vanilla, mix them in, then beat in the pumpkin.
3. Turn the mixer to low and gradually add the flour mixture, mixing only until the dough comes together. Scoop about 1 1/2 Tbsp of dough at a time and drop it onto a baking sheet lined with a silicone liner or parchment paper, leaving 2-inches between the cookies.
4. Bake in the heated oven for 12 – 15 minutes, until the cookies are puffed and appear set. Cool them on the baking sheet for several minutes, then move them to a wire rack and let them cool completely.
5. For the icing, whisk the powdered sugar, 3 Tbsp half and half, melted butter and vanilla in a medium mixing bowl until smooth and blended. Add more half and half as needed to loosen the icing.
6. Spoon the icing onto the cooled cookies and spread it over the tops. If you are using sprinkles, add them right after glazing each cookie, before the icing begins to firm up. Leave the cookies at room temperature until the icing sets.