Are you a fan of pumpkin?  I’m a fan of pumpkin.  Pumpkin bars, pumpkin bread, pumpkin pie – you name it, I’ll eat it.  Last fall, in my quest to find a new way to infuse pumpkin into my seasonal baking frenzy, I discovered a recipe that will forevermore go down as one of my absolute favorites.

Iced Pumpkin Cookies.

You can thank me later.

Cookie dough
2.5 c. all purpose flour (don’t even try substituting with whole wheat flour – I can assure you it doesn’t work)
1 t. baking powder
1 t. baking soda
2 t. cinnamon
1/2 t. nutmeg
1/2 t. cloves
1/2 t. salt
1/2 c. softened butter
1 1/2 c. sugar
1 c. canned pumpkin
1 egg
1 t. vanilla

Icing
2 c. powdered sugar
3 T. milk
1 T. melted butter
1 t. vanilla

Preheat oven to 300 degrees.  Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt in a mixing bowl and stir to combine.  Set aside.  In medium bowl, cream the 1/2 c. butter and sugar until light and fluffy.  Add pumpkin, egg, and vanilla to mutter mixture and beat until creamy.  Mix in dry ingredients.  Drop on cookie sheet by tablespoonfuls; flatten slightly (or don’t it still works just fine).  Bake for 15-20 minutes in the preheated oven.  Cool cookies and then drizzle glaze with a fork.

For real.  These are dee-vine.

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