Ingredients
3 C flour
1 Tbsp pumpkin pie spice
2 tsp ground ginger
1/2 tsp salt
1 C butter, softened
2 C granulated sugar
1 C pumpkin puree
1 egg yolk
Directions
In medium bowl, combine flour, pumpkin pie spice, ginger and salt.
Set aside.
In large mixer bowl, cream butter & sugar, beating until light and fluffy.
Add pumpkin and egg yolk, mix well.
Blend in dry ingredients, mix well.
Cover and chill until firm.
Divide into 4 parts.
Place each part on 14 x 10 inch sheet of plastic wrap.
Wrap loosely around dough.
Shape into 1 1/2 in diameter roll; wrap securely.
Freeze 4 hours or until firm.
Preheat oven to 350 F.
Grease cookie sheets.
Cut rolls into 1/4in slices.
Place 2in apart on prepared cookie sheets; pat to spread slightly.
Reserve some slices to make pumpkin stems; cut into fourths.
Shape and press onto tops of cookie slices to form stems.
Bake 16-18 min or until lightly browned.
Remove to wire racks to cool completely.
Decorate in pumpkin design with orange and green frosting, if desired.
