Iced Pumpkin Cookies

I wouldn't describe these so much as "cookies" as "cake-y morsels of goodness". Due to the pumpkin, which makes everything very moist, these cookies are like little pumpkin cakes with cream cheese frosting on them.

A word of warning though: this icing does not harden, which makes it very hard to store and transport these cookies. You basically have to keep them in a single layer, so make sure you have enough space to keep them looking pretty! The original icing recipe makes WAY too much, in my opinion, so I have halved it for you below.

Iced Pumpkin Cookies
slightly adapted from allrecipes.com
Makes about 4 dozen cookies

Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

Icing:
1 cup confectioners' sugar
1 tablespoon milk or heavy cream
1/2 tablespoon melted butter
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper.

Combine flour, baking powder, baking soda, cinnamon, nutmeg, pumpkin pie spice, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of 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 sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then spread icing over top.

To Make Icing: Combine all ingredients and beat with elextric mixer. Add milk as needed, to achieve spreading consistency.