Rather than wasting it, she scooped it up and plopped it onto a baking tray and into the oven. Since she had been making cakes already, she simply filled them with leftover frosting
3 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 Tbsp. cinnamon
1/2 tsp. nutmeg
1 tsp. ground ginger
1 c. oil
1 c. dark brown sugar
1 c. white sugar
3 c. pumpkin puree
1 tsp. vanilla
Cream Cheese Filling
1/2 c. (1 stick) butter, softened but NOT melted
1 8-oz. package cream cheese (you could use light)
3 c. powdered sugar
1 tsp. vanilla
3 tablespoons maple syrup or 1/2-1 tsp. maple extract (optional)
Ina Medium size bowl combine flour, salt, baking soda, baking powder, cinnamon, nutmeg and ginger. Mix well until thoroughly combined.
In a large mixing bowl mix sugars, oil, pumpkin puree, vanilla and eggs, mix thoroughly until smooth. Gradually add in spiced flour mixture until incorporated. Drop onto greased cookie sheet and bake at 350F for 12-14 minutes (depending on how large you made your cookies).
While they are baking, make the filling. Combine Butter and cream cheese until smooth, add syrup or extract and vanilla. Beat until smooth, gradually add in powdered sugar until well blended and creamy.
Once cookies have baked and cooled for at least 5 minutes, fill. These can be wrapped individually or placed on a plate and refrigerated. They're delicious for breakfast.
Additional ideas if you are so inclined, you could add 1/2 c. chopped raisins or walnuts or 1/4 of each (walnuts & raisins).