 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 teaspoon(s) baking soda |
1/2 cup(s) butter, softened |
1 cup(s) canned pumpkin puree |
2 cup(s) confectioners' sugar |
1 egg |
2 teaspoon(s) ground cinnamon |
1/2 teaspoon(s) ground cloves |
1/2 teaspoon(s) ground nutmeg |
1 tablespoon(s) melted butter |
3 tablespoon(s) milk |
1/2 teaspoon(s) salt |
1 teaspoon(s) vanilla extract |
1 teaspoon(s) vanilla extract |
1 1/2 cup(s) white sugar |
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.
|
|