Pumpkin Cookies

1 cup butter, softened 

1&1/2 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

1 can of pumpkin 

4 cups all-purpose flour

2tsp baking powder 

2 tsp cinnamon 

1 tsp baking soda

1 tsp salt

1 tsp nutmeg

1 tsp ginger

1/2 tsp cloves

1&1/2 cups chocolate chips

2 cups chopped walnuts 

Icing/glaze

1&1/2 cups powdered sugar

2-4 tablespoons of almondmilk 

1tsp Cinnamon 

1. Heat oven to 350. Lightly grease cookie sheets. 
2. In a mixing bowl, cream the butter and sugar until smooth. Beat in the eggs and vanilla. Stir in the pumpkin.  
3. In another bowl put the flour, baking powder, baking soda, salt and spices. Add to butter mixture by spoonfuls beating well to combine. Dough might seem stringy. Stir, with spoon or spatula, the nuts and chocolate chips into dough slowly until well combined. 
4. I use two soup spoons to drop onto cookie sheets. Grab a hunk of dough with one spoon and scrape dough off with the other - probably 2 tablespoons in estimation. Dough will not look uniform. You can place somewhat close on the sheet because cookies don’t spread much - maybe 1 inch apart. 
5. Bake for 18-22 minutes. Cookies will have a somewhat hard shell on the outside and shiny will be gone. DON’T bake until brown as they will be overdone. 
6. Transfer to cooling rack or wax paper. When COMPLETELY COOLED you can add the glaze. These are good even without the glaze if you don’t feel like adding it. 
7. Glaze: Mix the powdered sugar, and cinnamon in a small bowl. Add the milk a tablespoon at a time checking for consistency. The more liquid, the runnier the glaze will be. You can add more powdered sugar to make it thicker or more milk to make it thinner. My glaze usually coats the spoon but falls slowly in a continuous string when drizzled. Not in clumps and not running off the spoon. Each cookie only needs a small amount of glaze