Iced Pumpkin Cookies
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon sea salt flakes [crush between fingers before adding]
1/2 cup butter, softened
1 1/2 cups light brown sugar
1 cup pumpkin puree
1 whole egg [organic or free range]
1 teaspoon vanilla extract
2 cups confectioners’ sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Preheat oven to 175 degrees C.
Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves,and salt in a mixing bowl..
In another medium bowl, cream together the 1/2 cup of butter and light brown sugar. Add pumpkin puree, egg, vanilla to butter
mix, and beat until creamy.
Mix into dry ingredients. Drop on cookie sheet using a tablespoon & flatten into shape.
Bake for 15 to 20 mins. Cool rack cookies.
Icing can be made while cookies are cooling.
Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla.
Add milk as needed, to achieve drizzle consistency.
Place a wire rack into a tray lined with bake paper, put cookies onto wire rack and drizzle icing over tops of cookies, allow to set to touch dry. Serve.
