Soft Pumpkin Cookies with Glaze

These pumpkin cookies are so soft and the glaze is just the right touch to put these right over the top. This is a classic pumpkin recipe from Libby’s Pumpkin, but I did substitute the original spices for pumpkin pie spice.  These are like mini spice cakes!  I have quite an excess of pumpkin in my house because I tend to overstock when it comes out around fall time.  I don’t know about where you live, but I cannot get canned pumpkin until it’s like September!  So, I have a can or two in the pantry and even some in the freezer…I think I’m good for another dozen or so pumpkin recipes!  Guess I’ll have to get thinking!!   
Makes 3 dozen cookies
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup butter, room temp
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups powdered sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Preheat oven to 350 degrees.  Combine flour, baking soda, baking powder, pumpkin pie spice and salt in a medium bowl.  With an electric mixer, beat sugar and butter until well mixed.  Beat in pumpkin, egg and vanilla until combined.  Gradually add flour mixture.  Using a cookie scoop, drop dough onto cookie sheet.  Bake 15-18 minutes or until firm.  Cool completely on wire cooling rack and drizzle with glaze.  
Combine all ingredients until smooth.  Using a spoon, drizzle glaze over the cookies by dipping it into bowl and waving the spoon back and forth over the cookies.