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Iced Pumpkin Cookies

Gooey goodness.

With dark chocolate chips
Pumpkin Cookies

Preheat OVEN to 350 degrees.

Cream together:
1/2 cup margarine, softened
1 1/2 cups white sugar

Add and beat together:
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

Combine with:
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg (OR replace with pumpkin pie spice)
1/2 teaspoon ground cloves (OR replace with pumpkin pie spice)
1/2 teaspoon salt

Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven.
Cool cookies, then drizzle icing with fork.

Icing
Combine, add milk as needed to achieve drizzling consistency:
2 cups confectioners' sugar
3 tablespoons soy, rice or almond milk
1 tablespoon melted margarine
 1 teaspoon vanilla extract

Cooling, before putting on icing

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