Pumpkin Cookies

• 2 1/2 cups all purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 1/2 teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground cloves

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1  cup white sugar

• 1/2 cup light brown sugar

• 1 cup Libby’s canned pumpkin puree

• 1 egg

• 1 teaspoon vanilla extract

• 2 cups confectioners' sugar

• 3 tablespoons milk

• pinch of cinnamon

• 1 tablespoon melted butter

Preheat oven to 350 degrees F

Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and sugars. 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.

Bake for 15 to 17 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, pinch of cinnamon and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.