Old-Fashioned Soft Pumpkin Cookies

I replace the sugar with Splenda for my grandmother who is diabetic and she loves them!

• Ready In: 28 mins
• Yields: 36 Cookies

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 Splenda Sugar Blend for Baking
• 1⁄2 cup butter, softened (1 stick)
• 1  cup Libby's canned pumpkin
• 1  large egg
• 1  teaspoon vanilla extract

• glaze

• 2  cups  sifted powdered sugar
• 3  tablespoons milk
• 1  tablespoon  melted butter
• 1  teaspoon vanilla extract

Directions

1. PREHEAT oven to 350°F Grease baking sheets.
2. COMBINE flour, baking soda, baking power, cinnamon, nutmeg and salt in medium bowl. beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
3. BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
4. FOR GLAZE:
5. COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
6. NOTES:
7. For a variation add 1/2 cup chocolate chips or nuts to the recipe.