Directions

1. To prepare cookies: Whisk all-purpose flour, pastry flour, 1 teaspoon pumpkin pie spice, baking powder and 1/2 teaspoon salt together in a medium bowl until fully combined.
2. Beat sugar and butter in a large mixing bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add pumpkin, egg and vanilla; beat on medium speed until combined.
3. With the mixer on low speed, gradually add the flour mixture to the butter mixture, beating until just combined, about 2 minutes. Transfer the dough to a lightly floured work surface; divide into 2 disks, dusting with additional flour as needed. Wrap each disk tightly with plastic wrap. Refrigerate for at least 1 hour or up to 8 hours.
4. When ready to bake, preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Working with 1 disk at a time, unwrap and place on a lightly floured work surface. Roll out to 1/8-inch thickness; cut using desired cookie cutters (such as pumpkin shapes). Transfer to the prepared baking sheets, leaving a 1/2-inch space between each cookie. Repeat with the remaining dough, rerolling scraps once.
5. Bake until dry to the touch in the center, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
6. To prepare frosting (if using): Whisk 1 cup confectioners' sugar, meringue powder and salt in a small bowl until combined. Whisk in milk, vanilla and pumpkin pie spice, whisking until smooth. Whisk in the remaining 1/4 cup confectioners' sugar, 1 tablespoon at a time, to reach desired consistency. Whisk in food coloring (if using) to achieve desired color. Decorate as desired.