Pumpkin cookies

Cookie ingredients:

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup butter, softened

1 cup white sugar

½ cup brown sugar

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). 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 white/brown sugar. 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 minutes in the preheated oven.

     Icing

4 Tbsp milk
3 Tbsp butter
1/2 cup brown sugar
1 cup confectioners sugar
3/4 tsp vanilla

Combine in a pan the butter, milk and brown sugar. Heat to boiling and boil for 2 minutes, stirring
constantly. Remove from heat and let cool (keep an eye on it, though, so that the butter doesn’t
solidify). Stir in confectioners sugar and vanilla. Spread on cooled cookies.