Pumpkin Cookies with Cinnamon Icing

I have been meaning to make something with pumpkin in honor of Halloween, but that never happened due to my crazy schedule lately. Better late than never, I suppose! This cookie is awesome because it has a slight cake-y texture. Sometimes, I enjoy my cookie more cake-like than just plain chewy and flat. It tastes like a glazed pumpkin donut! Yum! Enjoy!

Yields: 3 dozen

*As you can see, I used Lactaid milk for the icing since I'm lactose intolerant. Use whatever milk you have on hand!

Ingredients:
Cookie
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 (1 stick) unsalted butter, softened
1 cup white sugar
1/2 cup light brown sugar
1 cup canned pumpkin puree (almost a whole 15 oz. can)
1 egg, room temp.
1 tsp. vanilla extract

Icing
2 cups confectioner's sugar
3 tbsp. milk
1 tbsp. unsalted butter, melted
1 tsp. vanilla extract
1/8 tsp. ground cinnamon

Directions:
1. Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt; set aside.

2. In a medium bowl, cream together the 1/2 cup of butter, white sugar, and light brown sugar on medium.

3. Add pumpkin, egg, and 1 tsp. vanilla extract to the creamed mixture, and beat again on medium until creamy. Mix in dry ingredients just until incorporated.

4. Drop tablespoonfuls of batter onto a cookie sheet 2 inches apart from the next. Slightly dampen your fingers to shape and slightly flatten the cookies.

5. Bake for 15 minutes in the preheated oven. Allow cookies to cool before icing.

6. Icing: Combine confectioner's sugar, milk, melted butter, vanilla extract, and cinnamon. Gradually add more milk for a thinner consistency that will drizzle well.

7. Once cookies are cool (10 - 15 minutes), dunk the tops into the icing or drizzle icing using a fork and allow it to dry.