Soft Pumpkin Cookies

½ cup softened butter

1 ½ cups sugar

1 egg

1 tsp vanilla

2 ½ cups flour

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

½ tsp nutmeg

½ tsp salt

1 cup Libby’s Solid Pack
Pumpkin

 

Cream butter and sugar in
large mixing bowl.

Add egg and vanilla; beat
until fluffy.

 

Combine flour, baking soda,
baking powder, cinnamon, nutmeg and salt. 
Add to butter mixture alternately with pumpkin; beating after each
addition.

 

Drop by rounded tablespoons
onto lightly greased cookie sheet.

Smooth tops.

 

Bake at 350 degrees for
15-20 minutes or until lightly browned.

Cool on racks.  Drizzle glaze over top.  Store in airtight container.

 

 

Glaze

2 cups powdered sugar

1 Tbsp melted butter

1 tsp vanilla

1 Tbsp milk

 

Blend together all
ingredients until smooth.  May need to
add a little more milk, but only add a little at a time until you have the
consistency you desire.  Spread on with
spatula or dispense with plastic squeeze-type condiment bottle or use a
frosting bag (or a plastic bag with corner snipped off).

 

My dh loves anything pumpkin!.....this might be a recipe to try for him.  TFS