2 - 3 DOZEN
½ c. butter
¾ c. sugar
1 t. baking powder
½ t. pumpkin pie spice
¼ t. salt
3 T. canned pumpkin
1 t. vanilla
2 c. flour
Orange and green paste food coloring
Cream butter. Add sugar and spices. Beat. Beat in egg, pumpkin and vanilla; beat in as much flour as possible - stir in the rest. Divide into 3 portions; tint. Cover and chill 3 hours or till it’s easy to handle. Roll ¼-inch thick. Place 1-inch apart on ungreased sheets. Bake 375* F. 7 to 8 minutes or until edges are firm and bottoms are lightly browned. Cool on racks.
MARBLED LEAVES: Combine doughs; cut leaf patterns; sprinkle with sugar; bake.
PATCHWORK PUMPKINS: Roll white dough. Roll other colors and cut into strips. Lattice strips over pumpkin loosely. With rolling pin, gently roll over strips to gently press down. Cut pumpkin shapes. Use scraps to make leaves. Bake.
POLKA DOT PUMPKINS: Roll a portion of dough Â¼-inch thick. Cut with pumpkin cutter. Place on ungreased sheets. Refrigerate 15 minutes. Using small cutter, make smaller cutouts in chilled cookies. Fill each opening with another color of dough. Bake.