Ingredients
Scale
For the Cookies
- 2 ½ cups AP flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp salt
- ½ cup butter, softened
- 1 ½ cups white sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 tsp vanilla extract
- 2 cups confectioners’ sugar
For the Frosting
- 1/4 cup butter
- 8 oz cream cheese
- 1 to 2 cups powdered sugar
- 1/2 tbsp vanilla extract
For the Glaze
- 3 tbsp milk
- 1 tbsp melted butter
- 1 tsp vanilla extract
Instructions
For the Cookies
- Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt. Set aside.
- In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
- Bake for 15 to 20 minutes in the preheated oven. Let cookies cool.
For the Frosting
- While cooling, blend frosting ingredients with a mixer until fluffy. In a bowl, use a whisk to blend glaze ingredients, adding a bit of extra milk to loosen it if needed.
- Apply glaze to room-temperature cookies. Allow glaze time to set before frosting.