Pumpkin Pie Cookies

These were definately an experiment! I have to say that they turned out a little bit on the "cakey" side, rather than cookie, but sometimes that is okay.. The icing could've been thinner, but this was also an experiment as well as an excuse to use my pumpkin spice soy milk! p.s. regular will work just fine too :)

Ingredients:

• 2 1/2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/8 tsp cloves
• 1/2 tsp salt
• 1 cup sugar
• 1/2 cup brown sugar packed
• 1/2 cup vegan margerine
• 1 can pumpkin puree NOT pumpkin pie mix
• 1 tblsp applesauce
• 1 tsp vanilla

Preheat oven to 350 and grease cookie sheets and set aside.

In a medium bowl mix flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves and salt. In a larger bowl, beat together the sugars and margerine.. it won't be creamy, but it just be moist and well blended. Beat in the pumpkin, applesauce and vanilla. Slowly add the flour mix and beat until well incorporated. I use an ice cream scoop, drop onto cookie sheet and bake for about 15 minutes.

For the icing, put 2 cups powdered sugar, 3 tablespoons pumpkin spice soy milk, 1 tblsp margerine, and 1 teaspoon vanilla. Beat until smooth. Once the cookies are cooler, dip just the very top into the icing bowl and put on a wire rack or serve!