Iced Pumpkin Cookies
These pumpkin cookies are tender and soft. The icing is always a hit! Both kids and adults love them! 
all-purpose flour
2 ½
cups
ground cinnamon
2
teaspoons
baking powder
1
teaspoon
baking soda
1
teaspoon
ground nutmeg
½
teaspoon
ground cloves
½
teaspoon
salt
½
teaspoon
white sugar
1 ½
cups
butter, softened
½
cup
canned pumpkin puree
1
cup
egg
1
large
vanilla extract
1
teaspoon
confectioners' sugar
2
cups
milk
3
tablespoons
melted butter
1
tablespoon
vanilla extract
1
teaspoon
 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.
