My Itty Bitty Sweet N' Fluffy Iced Pumpkin Cookies

These are soooooo good, once you have one you might not be able to stop. Its a good thing that this recipe makes a TON of cookies. They're little bite sized cookies though. Kind of a pain to frost all of them but it's worth it :)

Yields about 60 cookies

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon bakings soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup (1 stick) butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla extract

Icing:

2 cups confectioners/powdered sugar

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla extract

Tip: Cut up butter into tablespoon slices if not already softened. This makes it soften quicker.

Preheat oven to 350 degrees.

In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt.

In a large bowl, cream together butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients.

Drop on cookie sheets with balls the size of a walnut. The cookies are tastier when they're tiny, and they grow when they bake, so the smaller dough balls you have, the better :)

Bake for 15-20 minutes.

To make the Icing, Combine confectioners sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Achieve drizzling consistency but not too liquified.

Once cookies are baked and cooled, you can either drizzle the icing on with a fork (make cool hearts and flowers), or just dip the top of them in the bowl (easier, but not as cool) either way it's a little messy so you'll want to set them on wax paper until the icing dries and before you put them on display. :)