Soft Pumpkin Cookies

These cookies are something different and
great for after school with a big glass of
milk.
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)
PREHEAT oven to 350°F. Grease baking sheets.
COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt
in medium bowl. Beat sugar and butter in large mixer bowl until well
blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually
beat in flour mixture. Drop by rounded tablespoon onto prepared baking
sheets.
BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets
for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over
cookies.
GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon
melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
Cooks Note: For a variation add 1/2 cup chocolate chips or nuts to the
recipe.

Estimated Times: Preparation - 10 minutes; Cooking - 18 minutes; Cooling
Time - 2 minutes cooling.
Yields 36 cookies.