I made these pumpkin spice cookies for the first time over the weekend…they were reallllllly good.  I can’t even tell you how many Hunter ate.   I thought this recipe was a pretty perfect mix of spice and sweet, not one being more overpowering.  Before all things gingerbread starts taking over, whip up a batch of these babies, you won’t regret it: 
You will need:
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder 
2 teaspoons ground cinnamon 
1/2 teaspoon ground nutmeg 
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 
For the icing: 
2 cup confectioners sugar 
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract 
1. Preheat oven to 350.  Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt then set aside
2. Cream together butter and white sugar.  Then add pumpkin, egg, and vanilla to the mixture and beat until creamy.  Mix in dry ingredients.  Drop onto cookie sheet by tablespoonfuls and flatten slightly. 
3. Bake for 15-20 minutes.  Cool cookies than drizzle glaze with a fork. 
4.  To make the glaze: combine the confectioners sugar, milk, butter, and vanilla.  Add milk as needed for drizzling consistency. 
Happy Baking! 

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