Pumpkin-Shaped Spice Cookies
These pumpkins are perfect for Halloween and Thanksgiving. For a tailgating treat, substitute a football cookie cutter for the pumpkin cutter. Pipe frosting over cookies in a football laces pattern.
Preheat oven to 375°F. Line two cookie sheets with Reynolds® Parchment Paper. In a large bowl, combine all-purpose flour, whole wheat pastry flour, 1 teaspoon cinnamon, the baking soda, ginger, salt, and nutmeg. Set aside.
In a very large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds, or until light and fluffy. Add brown sugar and molasses. Beat until combined, scraping sides of bowl occasionally. Add the egg and beat until combined. Using a wooden spoon, stir in flour mixture. Divide dough in half.
Line a workspace with parchment paper and sprinkle with flour. Using a floured rolling pin, roll each portion of dough to 1/4-inch thickness on the parchment paper. Cut out shapes with a lightly floured 2- to 3-inch pumpkin-shape cutter, rerolling scraps as needed. Place cutouts 2 inches apart on prepared cookie sheets.
Bake 7 to 8 minutes, or until edges are just firm. Cool on cookie sheets set on wire racks for 1 minute. Transfer cookies on parchment to wire racks and cool completely.
Frost cookies with Pumpkin Frosting. Sprinkle with remaining 1/2 teaspoon cinnamon.
In a medium bowl, use an electric mixer to combine 4 ounces softened cream cheese, 1/4 cup pumpkin puree, 2 tablespoons softened butter, and 1 teaspoon vanilla until very smooth. Add 2 1/2 cups powdered sugar, 1/2 cup at a time, until well mixed and fluffy.