GF: Pumpkin Cookies

A recipe from my sister. What would I do without Kristie and Pamela's!

Use this one instead. Added more Cinnamon and no cranberries, nuts or chocolate. I also doubled the salt. (this is how I made mine today)

Iced Pumpkin Cookies

Yield:3 dozen

Ingredients:

Cookies
• 1 cup butter, softened
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1 cup canned pumpkin
• 2-1/4 cups Pamela's Baking & Pancake Mix
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 
  
Icing
• 1/4 cup butter, softened
• 2 cups powdered sugar
• 3 tbsp milk

Directions:

Cookie Directions

In large mixing bowl, cream butter and sugars. Beat in egg and pumpkin. Combine the flour with other dry ingredients in a separate bowl. Gradually add to creamed mixture.

Drop by the tablespoonful 2-inches apart onto cookie sheets lined with parchment paper. Preheat oven to 350° and bake for 16 minutes or until lightly browned. Remove to wire racks to cool.

Icing Directions

In small mixing bowl, combine ingredients and beat until smooth.

Chef's Notes: Cookies will be plump and upright or you can smooth them down with a small rubber spatula for a cookie shaped more like a chocolate chip cookie.