Iced Pumpkin Cookies

Iced Pumpkin Cookies Sarah's Cucina Bella yields 2-3 dozen 2 1/4 cups all-purpose flour1/2 tsp ground ginger1/2 tsp ground cloves1 tsp ground cinnamon1 tsp baking soda1 tsp baking powder1/2 cup butter, softened1 1/4 cups brown sugar1 cup pumpkin puree2 tbsp applesauce1 egg1 tsp vanilla extract Preheat oven to 350 degrees. Use a wire whisk to sift together the flour, ginger, cloves, cinnamon, baking soda and baking powder in a medium bowl. Set aside. In a large bowl, cream together the butter and brown sugar using a hand mixer on medium speed (or do this in the bowl of your stand mixer). Add pumpkin, applesauce, egg and vanilla extract and beat with the mixer until well combined. Use a low speed on your mixer to add the dry ingredients to the wet ingredients. Do not over mix. Drop by the spoonful onto a baking sheet. Cook in the oven for 10-15 minutes until slightly browned. Transfer cookies to a cooling rack. Vanilla Glaze 1 cups confectioners’ sugar2 tablespoons milk1/2 tablespoon melted butter1/2 teaspoon vanilla extract Stir all the ingredients together until smooth. Drizzle over cookies (I used a makeshift pastry bag made from a Ziploc bag).