Just because Starbucks has switched from the Pumpkin Spice Latte to the Gingerbread Latte, it doesn't mean that you have to quit all other pumpkin flavored goodies.  Maybe all of the stores have switched over to Christmas decor and Santa has arrived at the mall, but gosh darn it, I WILL have my Thanksgiving because it is one of my favorite times of the year!  And I love any excuse to use my nutmeg, cloves, and cinnamon with canned pumpkin.  So, to celebrate the best flavor of fall, I found this soft cookie recipe on Allrecipes.com that is perfect for breakfast, lunch, dinner, dessert, or a snack.

Iced Pumpkin Spice Cookies

2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
1/2 cup butter, softened
1 1/2 cups granulated sugar
1 cup canned pumpkin puree
1 egg
1 tsp vanilla extract

1. Preheat oven to 350 degrees
2. Combine dry ingredients in a separate bowl and set aside
3. Cream together the butter and sugar in a stand mixer
4. Add the pumpkin puree and mix until combined
5. Add the egg and vanilla and mix until combined
6. Add the dry ingredient mixture to the wet ingredients, a third at a time making sure it is fully incorporated
7. Drop on a silpat or parchment covered cookie sheet.
8. Bake for 15-20 minutes.  Cool cookies and glaze.

Glaze Ingredients
2 cups confectioner's sugar
3 Tbsp milk
1 Tbsp melted butter
1 tsp vanilla extract

1. Whisk together and add more milk if the consistency is too thick.
2. Drizzle glaze on cookies or dip the cookies in the glaze and let them drip through on the cooling rack onto wax paper for easy clean up.

Oops...someone took a bite out of this cookie during the photo shoot!