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.
  • Prep: 20 m
  • Cook: 20 m
  • Yields: 1 h 20 m

Nutritional Info

Serving Size: 1
Servings Per Recipe: 36
Calories: 122
Calories from Fat: 29
Total Fat: 3.2
Saturated Fat: 1.9
Cholesterol: 13
Sodium: 120
Total Carbohydrates: 22.4
Sugars: 15.2
Dietary Fiber: 0.5
Protein: 1.2
Vitamin A – IU: 1158
Vitamin C: < 1
Calcium: 15
Iron: < 1
Potassium: 30
Thiamin: < 1
Niacin Equivalents: < 1
Vitamin B6: < 1
Magnesium: 4
Folate: 18

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Source: allrecipes.com

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