Cinnamon Glazed Pumpkin Cookies

It was love at first bite.  These cookies are (in my professional opinion) absolutely amazing.  They might even be to die for.  When my wonderful friend Jenna dropped by my work with a sample of these, I just had to have the recipe!  (You can find the original here.) This past Saturday, some of us girls got together and made 400+ of these for Church on Sunday.  They were a hit!  We paired them with Spiced Apple Cider and everything tasted magnificent.  I LOVE these cookies!

Cinnamon Glazed Pumpkin Cookies

Cookie Ingredients:
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
2 heaping teaspoons ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. salt
1/2 cup butter, softened (i use unsalted)
1 cup sugar
1/2 cup light brown sugar
1 cup canned pure pumpkin
1 egg
1 tsp. vanilla extract

Glaze Ingredients:
2 cups powdered sugar
1/4 - 1/2 cup milk, depending on how thin you want it
1 Tbsp. butter, melted
1 tsp. vanilla extract
1/2 tsp. ground cinnamon

Directions:

Preheat oven to 350 degrees.  Line your baking sheets with parchment paper.

In a bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt.

Using an electric mixer, mix butter and sugars until creamy.  Beat in pumpkin, egg, and vanilla until combined.  Add the dry flour mixture and mix until just blended.

Drop spoonfuls of dough into your cookie sheets.  These cookies don't expand much, so don't make them too little and you don't have to worry about putting them far apart.  Great, huh?!

Bake for 7 minutes, then turn tray and bake an additional 6-7 minutes. Don't let them get too brown!
Cool on a rack.

Combine all the ingredients together for the glaze and stir by hand.  Dip cookies face down into the glaze and let them drip a little before you turn them back over.  Place your glazed cookies on foil or parchment paper to dry.

Enjoy!