Recipe

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• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 1/2-3/4 tsp ground nutmeg
• 1/2-3/4 tsp ground cloves
• 1/2 tsp salt
• 1/2 cup butter, softened
• 1 cup white sugar
• 1/2 cup brown sugar , packed
• 1 egg
• 2 tsp maple extract (or use vanilla or 1 tsp each)
• 1 cup pure pumpkin puree
• 2 cups confectioners' sugar (sifted to remove any small lumps )
• 1/4-1/2 tsp cinnamon
• 1 tbsp melted butter
• 1 tsp maple extract (or 1 tsp vanilla extract)
• 3 tbsp half-and-half cream (or use milk)

• 1 For cookies; set oven to 350 degrees F.
• 2 Grease a large cookie sheet.
• 3 In a medium bowl combine the flour with the next 6 ingredients.
• 4 In another bowl cream butter with both sugars until combined.
• 5 Add in egg and extract beat until fluffy.
• 6 Beat in pumpkin puree until combined.
• 7 Add in the dry ingredients and beat until just combined.
• 8 Drop by tablespoonfuls onto cookie sheet, then flatten slightly with palm of hands.
• 9 Bake for about 12-15 minutes.
• 10 Cool then generously drizzle the icing over the top.
• 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 Generously drizzle over cooled cookies.