Iced Pumpkin Cookies

Iced Pumpkin Cookies

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.  YUM!