Pumpkin Cookies with Cream Cheese Icing

Ingredients:

2 1/2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1/2 tsp salt

1/2 cup butter, unsalted, softened

1 1/2 cups sugar

1 cup canned pumpkin puree

1 egg

1 tsp vanilla extract

Icing

4 oz. cream cheese, softened

1 cups powdered sugar

1 1/2 tbsp milk

1/4 cup butter, unsalted, melted

1/2 tsp vanilla extract

Directions:

Preheat oven to 350°.  In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt.  In a separate bowl cream the butter and sugar using a mixer;  add pumpkin puree, egg, and vanilla and beat until mixed completely.  Add dry ingredients to creamed mixture and beat until completely combined.  Make drop cookies using a tablespoon, then bake in the oven for 15 – 20 minutes.  Meanwhile combine cream cheese, powdered sugar, milk, butter, and vanilla until a glaze-like consistency is reached (additional milk may be added to achieve desired consistency).   Spread or drizzle glaze over the cookies once they have cooled completely.