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1
Preheat oven to 400 degrees F.
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2
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
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3
Add sugar, cinnamon, baking powder, the ground nutmeg, the ginger, salt, and cloves.
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4
Beat until combined, scraping side of bowl occasionally.
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5
Beat in pumpkin, egg, and vanilla until combined.
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6
Beat in as much of the flour as you can with the mixer.
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7
Using a wooden spoon, stir in any remaining flour.
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8
Place dough in a pastry bag fitted with a large open tip.
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9
Pipe dough, using a corkscrew motion, onto an ungreased cookie sheet into 4-inch-long strips.
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10
Bake in the preheated oven for 5 to 7 minutes or just until firm to the touch but not browned.
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11
Cool on cookie sheet for 1 minute.
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12
Transfer cookies to a wire rack; let cool.
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13
Drizzle Cream Cheese Glaze over half of each cookie.
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14
If desired, sprinkle with grated nutmeg.
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15
Let stand about 2 hours or until glaze is set.
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16
CREAM CHEESE GLAZE:
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17
In a medium bowl, combine half of a 3-ounce package softened cream cheese and 1 tablespoon softened butter.
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18
Beat with an electric mixer on medium speed until smooth.
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19
Add 1/4 teaspoon finely shredded lemon peel, 1 teaspoon lemon juice, and 1/4 teaspoon finely shredded orange peel; beat until combined.
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20
Beat in 3/4 cup powdered sugar.
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21
Beat in enough milk (2 to 3 teaspoons) to make a glaze of drizzling consistency.
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22
STORAGE:
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23
Layer cookies between waxed paper in an airtight container; cover.
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24
Store at room temperature for up to 3 days or freeze for up to 3 months.
