Iced Pumpkin Cookies Recipe

Ingredients:

Cookie part:

• ½ cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon salt
• 1 ½ cups white sugar
• ½ cup butter, softened
• 1 cup pureed pumpkin
• 1 large egg
• 1 teaspoon vanilla extract

Icing part:

• 2 cups powdered sugar
• 3 spoons of milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract
  

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease two cookie sheets.
2. To make cookies: Mix flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt in a medium bowl.
3. Beat together sugar and butter in mixing bowl until smooth, 2 to 3 minutes. Add pumpkin, eggs, and vanilla; beat until mixture is smooth. Mix in flour mixture until combined. Drop spoonfuls of batter onto prepared cookie sheet.
4. Bake the cake for 15 to 20 minutes, changing the rack and turning the cake halfway through the baking process. Transfer cookies to a cake rack to cool to room temperature, about 30 minutes.
5. While waiting for the cake to cool, let's continue making the cream: Stir sugar, milk, butter and vanilla in a bowl until smooth. Add milk as needed to achieve the desired smoothness.
6. Pour the cream onto the cooled cookies using a spoon or a special frosting tip.

Make sure the cream has solidified on the surface of the cakes before you want to pack them. Store in an airtight container at room temperature for up to a week, and place parchment paper between each cake layer when stacked to prevent sticking.