Frosted Pumpkin Cookies

I love all things pumpkin, so when I find a new recipe using pumpkin I save it.  The other day I got an email from one of my favorite authors, Liz Curtis Higgs.  It was her weekly email and in it she included a recipe for Frosted Pumpkin Cookies.  She was attending either a Bible Study or book signing, I can't remember which, but someone had brought these.  They were so good, she asked for the recipe and was kind enough to put it in her email.  

I wish I had taken more pics of the batter, as this cookie batter was very different then what I'm used to.  It was almost mousse like and the frosting was not the usual cream cheese color frosting you normally see on pumpkin cookies.  It was a brown sugar with cinnamon frosting, so the color was darker.  Here is the recipe.

1 cup butter
3/4 cup white sugar
1/4 cup brown sugar
1 cup pumpkin (not pie filling)  (hah..I just realized what I did wrong in this recipe and why my batter was weird)
1 egg
1 1/4 teaspoon ground cinnamon
1 tsp baking soda
1/2 tsp salt
2 cups flour

Preheat oven to 400 degrees.

Combine butter and sugars together.  Beat until well blended.  Beat pumpkin and egg.  Add cinnamon, baking soda, salt and flour.  Beat entire mixture until smooth.
Drop onto ungreased baking sheet in generous tablespoonfuls.  Bake 8-10 minutes.  Allow cookies to cool before frosting.

Frosting:
3 TB melted butter
1/2 cup brown sugar
1 tsp vanilla
1 TB milk
1/2 tsp ground cinnamon
1 cup powdered sugar

Combine ingredients and beat until creamy.  Frost cookies.

In typing this, I realized what I did wrong.  Instead of a cup of pumpkin, I dumped in the whole can!!!!  So, instead of 8 ounces of pumpkin I goofed and put in 15 ounces.   Needless to say, the cookies are still good, tho much softer.   That explains the weird texture of the batter.  It's always nice when an Oops! still turns out a good cookie.