Pumpkin Cookies (or Muffins)

* you can probably do a prettier icing job than I did!

Ingredients

Cookies:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup butter (1 stick), softened
• 1 1/2 cup mashed buttercup (kabocha) squash (can substitute canned pumpkin but make sure it's unsweetened)
• 1 large egg
• 1 teaspoon vanilla extract

Glaze:

• 2 cups icing sugar
• 1 teaspoon vanilla extract
• about 4 tablespoons hot water

Instructions

Preheat oven to 350° F. Grease baking sheets or line with parchment paper.

Combine dry ingredients in a medium bowl (flour, baking soda, baking powder, spices, and salt).

In a separate large bowl, beat sugar and butter until well blended. Then beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in dry ingredients mixture.

Drop by rounded tablespoon onto prepared baking sheets. (Can also put in muffin tin to make pumpkin muffins.)

Bake for 15 to 18 minutes or until edges are firm (if making muffins, stick a toothpick in to ensure they're cooked through). Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

For glaze:

Combine 2 cups icing sugar, 4 tablespoons hot water, 1 teaspoon vanilla extract in small bowl until smooth, then drizzle over cookies once they're cool. Allow to harden (putting in fridge will speed this up).

Vegan version: http://www.foodswithfriends.com/2019/12/vegan-pumpkin-cookies.html