Glazed Soft Pumpkin Cookies

I got this recipe from the Chicago Sun Times. A couple of families were going to a corn maze and I brought these along. They were a hit! They were the perfect fall dessert. These cookies are very soft. My husband doesn't like chewy cookies but when we referred to them as little breads, he loved them.

• Ready In: 28 mins
• Serves: 36

Ingredients

• 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, softened
• 1  cup pumpkin puree
• 1  large egg
• 1  teaspoon vanilla extract
• 1⁄2 cup  nuts (optional)

• GLAZE

• 2  cups confectioners' sugar, sifted
• 3  tablespoons milk
• 1  tablespoon  melted butter
• 1  teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees. Grease baking sheets.
2. In medium bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg and salt; set aside.
3. In large mixer bowl, beat sugar and butter until well-blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Add nuts, if desired. Drop by rounded tablespoon onto prepared cooking sheets. Bake 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
4. To prepare glaze: In small bowl, combine all ingredients until smooth. Drizzle glaze over cooled cookies.