Orange-Glazed Pumpkin Cookies

• 2-1/2 cups All-purpose Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoons Freshly Grated Nutmeg
• 1/2 teaspoons Salt
• 1/2 cups (1 Stick) Unsalted Butter, Softened
• 1-1/2 cup Sugar
• 1 cup Canned Pure Pumpkin Puree
• 1 whole Large Egg
• 1 teaspoon Vanilla Extract
• GLAZE
• 2 cups Confectioners Sugar (Sifted)
• 3 Tablespoons Milk
• 1 Tablespoon Unsalted Butter, melted
• 1/2 teaspoons Vanilla Extract
• 1/2 teaspoons Pure Orange Extract

1. MAKE THE COOKIES: Preheat the oven to 350. Line two baking sheets with parchment paper.
2. Sift the flour, baking powder, baking soda, cinnamon, nutmeg, and salt into a medium bowl.
3. In a large bowl, using an electric mixer, beat the butter and sugar until smooth. Beat in the pumpkin, egg, and vanilla until smooth. Gradually stir in the flour mixture just until blended.
4. Drop by rounded tablespoon onto prepared baking sheets. (Ice cream scoops work great here.) Bake for 15 to 18 minutes, until firm around the edges. The centers will be soft to the touch. Cool for 2 minutes on the baking sheet, then remove to wire rack and cool completely.
5. FOR THE GLAZE: In a small bowl, combine all the ingredients and stir until smooth. When cookies are cool, dip the tops of the cookies in the glaze. Set aside until glaze sets. The cookies will keep in airtight container for 3 days. If that long!

allpurpose, baking powder, baking soda, ground cinnamon, freshly grated nutmeg, salt, butter, sugar, egg, vanilla, confectioners sugar, milk, unsalted butter, vanilla, orange

Taken from tastykitchen.com/recipes/desserts/orange-glazed-pumpkin-cookies/ (may not work)