Pumpkin Cookies These cookies are easy to bake and take to any fall event you're attending. Makes about 30-36. Ingredients: 2 1/2 c flour 1 tsp baking soda 1 tsp baking powder 1 tsp ground cinnamon 1/2 tsp ground nutmeg pinch salt 1 1/2 c sugar 1 stick butter 1 c canned pumpkin (15 oz can works well, use the remaining pumpkin as a snack) 1 egg 1 tsp vanilla Grease baking sheets. Preheat oven to 350. Cream together sugar & butter in large mixing bowl. Mix in pumpkin, egg & vanilla. Add flour, baking soda, baking powder, cinnamon, nutmeg & salt to pumpkin mixture, beat until well-mixed. Using a cookie scoop, drop rounded mixture on baking sheets, leaving room for expansion. Bake for 15 minutes until edges are set. Let cookies cool and then drizzle on glaze. I used a condiment squeeze bottle, but a plastic bag with the corner cut off works well, too. Glaze: 2 c confectioner's sugar 3 tbsp whole milk 1 tbsp melted butter 1 tsp vanilla Mix all ingredients in a bowl. Transfer to 'dispenser' to glaze. Keep in mind that 15 ozs of canned pumpkin is by weight. You'll be using 1 cup by volume so there will not be that much left over. Mix it in with some Greek yogurt for a really creamy, seasonal snack. White Cedar Inn Bed and Breakfast 178 Main Street Freeport, Maine 04032