The recipe may not be readable to all, so here are the directions.
2 1/2 cups all-purpose flour
1t. baking powder
1t. baking soda
1/2 cup melted butter
1 1/2 cups white sugar
1 cup canned pumpkin
1 t. vanilla
2 cups confectioner’s sugar
1 T. melted butter
1 t. vanilla extract
Preheat oven to 350 degrees F (175degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt, set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1t. vanilla to butter mixture, and beat until creamy. Mix in with dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15-20 minutes in oven. Cool cookies, then drizzle glaze with fork.
To make glaze: Combine confectioner’s sugar, milk, 1T melted butter, and 1 t. vanilla. Add the milk as needed, to achieve drizzling consistency.
Now I adjusted my recipe. This is what I did.
I added whole wheat flour instead of white flour. I added 1 t. cinnamon, plus 1t. pumpkin spice, instead of the spices above. I used Splenda instead of regular sugar.
For the icing I made mine with 1/2 stick of melted butter, 1t. almond extract, instead of the vanilla. I didn’t glaze, I made the icing stiff enough to spread. I want to taste my icing!