Mix butter and flour together with a beater. Add the baking soda, baking powder and salt. Keep beating. Add the sugar and add the eggs. Beat until there are no lumps while adding the 1/3 can of pumpkin puree.

Drop from a spoon onto a cooking sheet. If you want you can line the cookie sheet with wax paper to keep them from sticking. They will not be extremely hard or formed. Pumpkin makes them softer. Cook at 375 for 6 to 8 minutes. This should make 2 to 3 dozen depending on size of your cookies. The secret to making sure they are soft is to watch them closely and pull from the oven the minute you think they are cooked enough, then be sure to also package in an airtight container later when they are done and iced and ready to eat.

When they have cooled you can make the icing glaze.

Make sure to start with soft cream cheese. If it's not soft enough then put it into the microwave and soften a bit longer. Stir in the icing sugar and add the spoon full of water. Blend by hand, or for faster results use your hand blender.

Top each cookie with a tablespoon full of this glaze (it tastes like cinnabon)