- 2 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup Earth Balance (or regular butter, if you wish)
- Sugar...the recipe calls for 1 1/2 cups white sugar, but I used less than a cup of dark brown
- 1 cup canned pumpkin puree (just regular- not the kind that has junk mixed in)
- 1 egg
- 1 teaspoon vanilla extract
For the glaze...
- 2 cups confectioners sugar
- 3 tablespoons unsweetened soy milk (or cows milk- whatever you have)
- 1 tablespoon melted Earth Balance (or butter)
- 1 teaspoon vanilla extract (I used lemon and almond combined because I ran out of vanilla and it tasted better)
Preheat oven to 350. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt; set aside.
In a medium bowl, cream together the 1/2 cup butter and sugar. Add pumpkin, egg and 1 teaspoon vanilla to butter mixture and beat until creamy. Mix in dry ingredients by half amounts. Drop on cookie sheet by the tablespoon and flatten slightly.
Bake for 15-18 minutes in the preheated oven. Cool cookies then drizzle glaze with a fork. **I put the icing into a Ziploc bag and pipped it onto the cookies and only used half. The cookies don't need all that additional sugar added to them...in my anti-sugar opinion.**
To make glaze: Combine confectioners sugar, milk, 1 tablespoon melted butter and 1 teaspoon vanilla. Add milk as needed to achieve drizzling consistency.
Share and enjoy!