- 2 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1/2 tsp. salt
- 1/2 cup light butter, softened
- 1 1/2 tsp. Stevia (or 1 1/2 cups sugar)
- 1 cup canned pumpkin puree
- 1 egg
- 1 tsp. vanilla extract
Glaze
- 2 cups confectioners' sugar
- 3 Tbsp milk
- 1 Tbsp melted light butter
- 1 tsp. vanilla extract
Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt; set aside. In a medium bowl, cream together the 1/2 cup of butter and Stevia (or sugar). Add pumpkin, egg, and 1 tsp. 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 drizzle glaze with fork. To make the glaze, combine confectioners' sugar, milk, melted butter and 1 tsp. vanilla. Add milk as needed to achieve drizzling consistency. Enjoy!