Pumpkin cookies

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A recent hankering for pumpkin cookies led me to Allrecipes' Iced Pumpkin Cookies. They're awesome as-is, but I like to use more pumpkin and less sugar, as follows:

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 to 1 1/4 cups white sugar
1 cup canned pumpkin puree
1 egg
1 1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the butter and sugar. Add the pumpkin, egg, and vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven (until they no longer look moist solid on the top).
They're good plain, with a powdered sugar glaze as in the original recipe, or with a thicker icing (pumpkin whoopie pies, anyone?).