Pumpkin Cookies

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 tablespoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 stick unsalted butter, softened
• 1 1/4 cups sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup canned pumpkin puree
• 2 tablespoons minced candied ginger
• 1 cup confectioners' sugar
• 2 tablespoons unsalted butter, melted
• 1 tablespoon milk

1. Meanwhile, Make the Glaze Preheat the oven to 350 and line 3 baking sheets with parchment paper.
2. In a small bowl, whisk the flour with the baking powder, baking soda, pumpkin pie spice and salt.
3. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes.
4. Beat in the egg and vanilla followed by the pumpkin puree and candied ginger.
5. At low speed, beat in the dry ingredients until evenly incorporated.
6. Meanwhile, Make the Glaze Using a small ice cream scoop, scoop level tablespoons of the batter onto the prepared baking sheets, 1 inch apart.
7. Using a lightly moistened finger, smooth the tops.
8. Bake the cookies, 1 sheet at a time in the center of the oven, until risen and firm, about 15 minutes.
9. Meanwhile, Make the Glaze In a small bowl, combine the confectioners' sugar with the butter and milk and stir until smooth and spreadable.
10. While the cookies are still slightly warm, spoon a teaspoon of the glaze onto each one and spread slightly.
11. Let cool completely, then transfer to a platter.

flour, baking powder, baking soda, pumpkin pie spice, salt, unsalted butter, sugar, egg, vanilla, pumpkin puree, candied ginger, sugar, unsalted butter, milk

Taken from www.foodandwine.com/recipes/pumpkin-cookies (may not work)