Pumpkin cookies.

Yum, Yum - pumpkin cookies!  I love all things pumpkin, so after thanksgiving, I picked up a can or two on sale at the grocery store.  And i finally put one of those cans to use.

I perused the recipes for pumpkin cookies on the Internet.  My requirement was that I wanted to use ingredients I already had in the house - didn't want to have to make any stops to the grocery store for these cookies.  

And this is the recipe I landed on.

Iced Pumpkin Cookies

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 1 cup canned pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
•  
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. 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.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

The recipe calls for a glaze on top, which I could have made (I had the ingredients), but I decided to pass.  Less calories that way right?

The cookies are amazing!  However, I did burn the bottoms of the first batch.  Our oven is so touchy.  But the rest turned out so chewy and moist.  Definitely one of my few baking successes.