Soft Pumpkin Spice Cookies

Soft Pumpkin Spice Cookies For the cookies: 2½ cups all-purpose flour 1 tsp. baking powder 1 tsp. baking soda 2 sp. ground cinnamon ½ tsp. ground nutmeg ½ tsp. ground cloves ½ tsp. salt ½ cup (1 stick) butter, softened 1½ cups sugar 1 cup pure pumpkin (not pumpkin pie filling) 1 egg 1 tsp. LorAnn Pumpkin Spice Bakery Emulsion For the glaze: 2 cups powdered sugar 3 tbsp. milk 1 tbsp. melted butter 1 tsp. Lorann Oils Pumpkin Emulsion Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt; set aside. In a separate medium bowl, cream the butter and sugar. Add the pumpkin, egg and Pumpkin Spice Bakery Emulsion. Beat until creamy. Add the dry ingredients and mix until thoroughly combined. Drop by tablespoonfuls onto prepared cookie sheet. Flatten slightly. Bake for 15-20 minutes. Allow to cool on the pan for 3 minutes, then carefully transfer to a wire rack to cool completely. Prepare glaze: Combine the powdered sugar, milk, butter and Pumpkin Spice Bakery Emulsion. Add milk as needed to achieve desired drizzling consistency. Drizzle glaze over cooled cookies.