These tender little turkey shaped cut-out cookies have a wonderful taste of pumpkin pie...perfect for the "little" guests at Thanksgiving time, although your "big" guests will enjoy them too!
1 cup butter, softened
1/2 cup sugar
1/3 cup canned pumpkin
1 teaspoon orange extract
2 3/4 cups all-purpose flour
2 1/2 tsp. pumpkin pie spice
3/4 tsp. baking powder
1/8 tsp. salt
1 (3 oz.) package cream cheese, softened
2 T. butter, softened
1 T. canned pumpkin
1/2 tsp. pure orange extract
1/4 tsp. pumpkin pie spice
1 1/2 cups powdered sugar
2 tsp. Half & Half
Combine 1 cup butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, 1/3 cup pumpkin and 1/2 tsp. orange extract; continue beating until well mixed. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed.
Divide dough in half. Wrap each half in plastic food wrap. Refrigerate until firm (at least 2 hours).
Heat oven to 375 degrees. Roll out dough on lightly floured surface (pastry cloth is very helpful), one half at a time to 1/8 inch thickness. Keep remaining dough refrigerated. Cut out with 3" cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake for 8 - 10 minutes or until edges begin to brown. Transfer to wire rack. Cool completely.
Combine all frosting ingredients except the powdered sugar, half & half and decorator sugar in a small mixing bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add powdered sugar and half & half. Beat until well mixed. Spread frosting on cooled cookies. Sprinkle with decorator sugar.
These cookies are best to set a day before serving to allow spices to come through.