makes about 20 cookies
recipe adapted from Beth Setrakian's Iced Pumpkin Cookies
Preheat oven to 350°F. Cream butter and sugar until fluffy, using electric mixer with paddle attachment. Add pumpkin, egg, and vanilla and mix well. In a bowl, combine the flour, baking powder, cinnamon, baking soda, salt, and nutmeg then add to the butter and mix to combine.
Line a baking sheet pan with parchment or a silpat liner. Scoop cookies and drop onto the baking sheet, leaving a couple inches between the cookies. I use a scoop that portions approximately 2 tablespoons. Bake for 15–17 minutes.
For the light glaze you see in the photo, I stirred some milk and a dash of maple syrup into about ½ cup powdered sugar and then dunked the tops of the cookies. Beth's original recipe includes an actual icing, which you beat together until smooth: 2 cups sifted confectioners sugar, ¼ cup unsalted butter (softened), 1 teaspoon vanilla, and 3 tablespoons cream, fresh orange juice, or rum.)