Pumpkin Spice Cake Cookies

Moist and light, these cookies are similar in taste to pumpkin bread but have the texture of cake.

yield: 2 dozen cookies

Cookies:
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/4 tsp ground cloves
1/2 tsp salt
1 cup canned or puréed pumpkin
1 cup brown sugar
1/4 cup butter, softened
1/4 cup milk
1 1/2 tsp vanilla
2 egg whites

Glaze:
3/4 cup powdered sugar
1 Tbsp milk
1/4 tsp vanilla
dash of ground cinnamon

1. Preheat oven to 375°.
2. Combine four through salt in a small bowl; stir well.
3. In a large bowl, combine brown sugar and butter; beat with a mixer until light and fluffy. Add pumpkin; mix again until well combined. Add milk, vanilla, and egg whites; beat well. Gradually add flour mixture; stir until combined.
4. Drop dough by heaping tablespoons onto baking sheets coated with cooking spray. Bake at 375° for 10 minutes or until almost firm. Cool on pans 1 minute; transfer to wire rack; cool completely.
5. To prepare the glaze, combine powdered sugar, milk, vanilla, and cinnamon; stir well with a whisk. Dip the tops of the cookies in the glaze. Return the cookies to wire racks and let the glaze set.