Pumpkin Cookies

Summer arrived in Colorado about a month and a half ago. I was home in Minnesota last weekend, and the trees were budding. This place is crazy. Matt and I have been doing wedding preparation type things. And Ultimate season is starting, which means I get to wear my garish homemade pink tractor skirt (and yes, this fabric is available at JoAnn's)! And that I can bake for frisbee friends.

Today's special is pumpkin cookies (more like pumpkin muffin tops, really).

Soft Pumpkin Cookies

from AllRecipes

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 ground cloves
• 1/2 teaspoon salt
• 1/2 cup oil
• 1 1/2 cups white sugar
• 1 cup canned pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract

Frosting

• 1 cups confectioners sugar
• 1 tablespoon cream cheese
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk

1. Preheat oven to 350F. Line two baking sheets with partchment paper or silpat. (Or not, if you're ill-equipped).
2. Mix together oil, egg, sugar, vanilla, and pumpkin until well-blended
3. Add flour, leavening, spices, and salt in a pile on top and mix them together a bit before stirring into the wet ingredients.
4. Drop by tablespoonfuls onto cookies sheets (supposedly makes 36, my batch made 22 because I got overexcited about large cookies). Bake for 15 minutes or until tops are slightly browned. Cool completely.
5. In the meantime, make the icing. Combine all ingredients but the milk, and add enough milk to make it drizzly. When cookies are totally cool, drizzle the icing over them.