Soft Iced Pumpkin Cookies

• COOKIES
• all-purpose flour↗2 1⁄2 cups
• baking soda↗1 teaspoon
• baking powder↗1 teaspoon
• cinnamon↗2 teaspoons
• ground nutmeg↗1⁄2 - 3⁄4 teaspoon
• ground cloves↗1⁄2 - 3⁄4 teaspoon
• salt↗1⁄2 teaspoon
• butter↗1⁄2 cup

  softened

• white sugar↗1 cup
• brown sugar↗1⁄2 cup

  packed

• egg↗1
• maple extract (or use vanilla or 1 teaspoon each)↗2 teaspoons
• pure pumpkin puree (do not use pumpkin pie filling)↗1 cup
• ICING↗
• cups confectioners' sugar (sifted to remove any small lumps)↗2
• teaspoon cinnamon↗1⁄4 - 1⁄2
• tablespoon melted butter1
• teaspoon maple extract (or 1 teaspoon vanilla extract)↗1
• tablespoons half-and-half cream (or use milk)↗3

Step-by-step instructions

1. 1

   For cookies; set oven to 350 degrees F.

2. 2

   Grease a large cookie sheet.

3. 3

   In a medium bowl combine the flour with the next 6 ingredients.

4. 4

   In another bowl cream butter with both sugars until combined.

5. 5

   Add in egg and extract beat until fluffy.

6. 6

   Beat in pumpkin puree until combined.

7. 7

   Add in the dry ingredients and beat until just combined.

8. 8

   Drop by tablespoonfuls onto cookie sheet, then flatten slightly with palm of hands.

9. 9

   Bake for about 12-15 minutes.

10. 10

    Cool then generously drizzle the icing over the top.

11. 11

    For the icing;. in a bowl combine the confectioners sugar with cinnamon, melted butter; add in cream or milk mixing until smooth and as needed to achieve desired drizzling consistancy.

12. 12

    Generously drizzle over cooled cookies.