To make iced pumpkin cookies, combine 2 1/2 cups of all-purpose flour with 1 teaspoon of baking powder and 1 teaspoon of baking soda in a large bowl. Stir in 2 teaspoons of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground cloves and 1/2 teaspoon of salt.
Mix the dry ingredients well, and set the bowl aside.
In a medium bowl, cream 1/2 cup of softened butter with 1 1/2 cups of white sugar. Add 1 cup of canned pumpkin puree, 1 egg and 1 teaspoon of vanilla extract, and beat the mixture until it is creamy.
Mix the dry ingredients thoroughly into the pumpkin batter until a soft dough forms. Using a tablespoon, drop the cookie dough onto cookie sheets, and slightly flatten them.
Preheat the oven to 350 degrees Fahrenheit, and bake the cookies for 15 to 20 minutes. Transfer the cookies to a wire rack, and cool them completely.
To make the glaze, combine 2 cups of confectioners' sugar with 3 tablespoons of milk, 1 tablespoon of melted butter and 1 teaspoon of vanilla extract. Mix the ingredients, adding milk to achieve the desired consistency. Drizzle or pour the glaze over the cooled pumpkin cookies.
To make a popular glaze alternative, melt 1/2 stick of butter in a small saucepan. Add 1 1/2 cups of brown sugar, and whisk the mixture until it is bubbling, Add 1 tablespoon of milk, and whisk until the glaze is smooth.