Pumpkin spiced iced cookies

Pumpkin spiced iced cookies
2 ¼ cups flour
1 ½ teaspoons pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Combine in medium size bowl.

1 cup (2 sticks) softened butter
1 cup granulated sugar
1 can (15oz) 100% pure canned pumpkin
2 large eggs
1 teaspoon vanilla
2 cups (12oz) semi-sweet chocolate chips

Beat butter and sugar until creamy. Beat in pumpkin, eggs and vanilla. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded Tablespoons onto parchment paper ready lined baking sheets.

Convection oven at 375 degrees for 15 minutes. Cool on baking sheets for 2 minutes; then, remove to wire racks to cool completely. Put wax paper under racks. Drizzle with vanilla glaze:

Vanilla Glaze:
2 cups powdered sugar
2 Tablespoons milk
1 teaspoon vanilla

Whisk. Drizzle over cookies.

Makes 30 cookies.

Note: Eat within the day or they will get soft. Don’t put in airtight container or they get really soggy. Store at room temperature.