By Francesca Montillo, Lazy Italian Culinary Adventures 
Yields about 35 – 40 cookies
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup butter (1 stick), softened
½ cup pure pumpkin puree
½ cup whole milk ricotta
1 large egg
2 teaspoons vanilla extract (divided)
2 cups powdered sugar
2 – 3 tablespoons milk
1 teaspoon vanilla extract
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Note: If you plan on serving these cookies at a later time, save them unglazed in an airtight container. Glaze cookies the morning before serving to allow glaze to harden by serving time. Cookies will keep fresh for up to one week.
Francesca Montillo, Lazy Italian Culinary Adventures 
Courtesy of LICA
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Sunday Supper is served.
Submitted by Antonella of the Bonesse Family in Connecticut.
Pumpkin highlights this frittata with a rich, nutty, and somewhat sweet flavor that you will love.
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