Okay, Be prepared. This recipe makes A TON of cookies. I also scoop them with a small 1" Tablespoon scooper to get perfectly round balls.
2 cups sugar
1-1/2 cups butter (softened)
2 cups pumpkin
2 eggs
5 cups and 2 Tablespoons gluten free flour
2 teaspoons baking soda
4 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
2 teaspoons vanilla
2 teaspoons nutmeg
2 teaspoons cloves
1-1/2 teaspoons xanthum gum
Preheat oven to 350 degrees. Mix sugar & butter until smooth. Add pumpkin in until smooth then add the eggs. Add the flour one cup at a time until it is smooth. Then add the list of ingredients as you go. You can mix all the dry ingredients together first, but I'm kind of lazy, I keep the mixer on and add all of the seasonings one by one. This is what the dough looks like.
Scoop about a Tablespoon of dough per cookie onto cookie sheet and bake for 8-9 minutes. Do not over bake these. If you bake them just right they will literally melt in your mouth!
While the cookies are baking and cooling make the glaze.
5 Tablespoons milk
3-1/2 to 4 cups powder sugar
1 teaspoon vanilla
Mix well so there are no clumps. You want the glaze to be thick enough to stay on but not a frosting consistency. So start with adding the 3-1/2 cups and go from there. It's a personal preference I think. They are a little messy, but they are good for days and days. I keep them in an air tight container in the fridge and they last for up to a week if we don't eat them all before that!