Tender and soft pumpkin cookies

Combine all-purpose flour, ground cinnamon, baking powder, baking soda, ground nutmeg, ground cloves, and salt in a medium bowl.

Cream together 1 ½ cups white sugar and ½ cup softened butter in a mixing bowl until fluffy, 2 to 3 minutes.

Add 1 cup canned pumpkin puree, large egg, and 1 teaspoon vanilla extract, beat until creamy. Mix in flour mixture until combined.

Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets.

Drop tablespoonfuls of dough onto the prepared cookie sheets.

Bake in the preheated oven until centers are set, 15 to 20 minutes, switching racks halfway through.

Transfer cookies to a wire rack to cool to room temperature (about 30 minutes).

For glaze, mix sugar, milk, butter and vanilla in a bowl before receiving a homogeneous mass. Add milk if necessary to achieve a runny consistency.

For glaze, mix 2 cups confectioners’ sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in a bowl before receiving a homogeneous mass. Add milk if necessary to achieve a runny consistency.

Drizzle icing over cooled cookies.