Pumpkin Cookies

I love pumpkin in desserts! However, most recipes call for 1 cup of pumpkin, which is a little more than half a can. What do you do with the other half if you don't need a double recipe? Last week, I made Pumpkin Streusel Coffee Cake and instead of just throwing away the extra pumpkin (it's a wasteful habit, I know), I put it in the fridge. Tonight I made Pumpkin Cookies, a recipe from my friend Cindy, and they are as good as always, even with an ounce less pumpkin. This dough is very soft, but they don't spread; the cookie texture is very tender, almost like a soft biscuit. The frosting is supposed to be cooked, but I didn't want to wash another pan tonight, so I figured out a way to make it in the microwave.

Pumpkin Cookies
1 cup butter, softened
1 cup sugar
1 cup pumpkin
1 egg
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
Brown Sugar Frosting

1. Beat butter and sugar with an electric mixer until creamy. Beat in pumpkin (mixture will look slightly curdled); beat in egg and vanilla.
2. Combine flour and next 3 ingredients. Gradually add to butter mixture, beating until blended.
3. Bake at 350° for 9 minutes. Cool on pans 10 minutes; remove to wire racks, and spread Brown Sugar Frosting over tops of warm cookies.

Brown Sugar Frosting
This would be tasty as a glaze for pound cake; just use less powdered sugar.
1/2 cup brown sugar
3 Tbsp. butter
4 tsp. cream or milk
1 cup powdered sugar
1/2 tsp. vanilla

1. Combine brown sugar and next 2 ingredients in a microwave-safe bowl. Microwave for 45 seconds or until butter is melted. Stir mixture; microwave for 45 more seconds or until brown sugar is dissolved. Stir in powdered sugar and vanilla. Use immediately.