Iced Pumpkin Cookies

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup canned pumpkin puree
• 1 large egg
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 cup confectioners' sugar
• 2 tablespoons milk

Directions

1. Preheat oven to 375°F. Line baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, cream together butter and sugars until light and fluffy. Beat in pumpkin and egg until combined.
3. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, salt, ginger, and cloves. Gradually add to pumpkin mixture and mix until combined.
4. Drop dough by tablespoonfuls onto prepared baking sheets, spacing several inches apart. Bake for 10-12 minutes or until lightly browned.
5. Let cookies cool on baking sheets for several minutes before transferring to a wire rack to cool completely.
6. In a small bowl, whisk together confectioners' sugar and milk until smooth. Drizzle over cooled cookies.

Interesting Facts

• Pumpkin cookies are a fun twist on traditional sugar cookies.
• This recipe yields about 2 dozen cookies.
• You can make the dough ahead of time and freeze it for later use.
• These cookies can be stored in an airtight container for up to 5 days.