Makes 36 cookies
3 WW PTS
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1/2 cup butter, softened
1 1/2 cup sugar
1 cup canned pumpkin
1 large egg
1 tsp vanilla extract
Glaze
2 cups powdered sugar
2 tbsp milk
1 tbsp butter, melted
1 tsp vanilla extract
Preheat oven 350
1. Sift flour baking powder, baking soda, cinnamon, and salt into a big bowl and set aside.
2. In a stand mixer, or another bowl, mix sugar till fluffy and aerated. Then add pumpkin, egg, vanilla and mix well.
3. Slowly mix in the dry ingredients till it is all incorporated. Scoop out with a small ice cream scooper onto a cookie sheet. Wetting your fingertips with water slightly pat down the cookie dough so they bake with a flatter surface (otherwise they will dome out and it will be harder to frost).
4. Bake for 15 minutes, pull out and let sit on the cookie sheet for about 2 minutes before moving to the cooling racks.
5. Combine ingredients for the glaze to desired consistency, once cookies are cool frost using a bakers flat spatula.
*Original recipe from Relish Click Here to see their service! The original recipe called for 1/2 tsp of each ground nutmeg and ground cloves, I didn't have either on hand because quite frankly they are spices my household doesn't really like so I omitted them, if you like them feel free to add them in with the cinnamon. Also the orignal recipe called for 3 tbsp of milk for the glaze not 2 but I liked the frosting thicker vs. a surface crunch. Enjoy!
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