Pumpkin Spice Cookies


21/2 c. flour
2 tsp. cornstarch
1/2 tsp. cream of tartar
3/4 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
Pinch ground cloves
3/4 c. unsalted butter, softened
3/4 c. packed brown sugar
1/2 c. granulated sugar
1 large egg
1 tsp. vanilla
1/2 c. canned pumpkin


Whisk together first 8 dry ingredients, set aside. In a large bowl cream together butter and sugars until fluffy. Beat in egg, vanilla and pumpkin. Slowly add the flour mixture. Cover and refrigerate for at least 2 hours.

Preheat oven to 350. Combine 1/4 c. granulated sugar and 1 1/2 tsp. cinnamon in a small bowl. Form the cookie dough into balls and roll in the cinnamon coating before placing on cookie sheet.

Bake for 12 - 14 minutes until tops are just set. Cool.

Prepare the glaze by stirring 2 c. powdered sugar, 3 Tbsp. milk, 1 Tbsp. melted butter and 1 tsp. vanilla in a bowl until smooth. Drizzle over cookies.