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

Comments

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