In the mixing bowl of a stand mixer, using the Whisk attachment, add the Butter, Sugar, Vanilla, and Egg, and blend until light and fluffy.

Add a couple of drops of the Orange Food Coloring Gel. 

Place the Pumpkin in a bowl, and add the Cinnamon, and the 2 Tablespoons of Sugar, and stir well. 

Add the Pumpkin mixture to the mixing bowl, and blend until smooth.  

In a separate bowl, add the Flour, and Baking Powder, and stir well to blend.  Add the Flour a little at a time and mix on low to blend, until all the Flour is added. (If the cookie dough is a little sticky, add another 1/4 cup of flour until the dough is no longer sticky - continue to add a little more flour until the dough forms a ball, and is not sticky).  

Remove the Whisk attachment, and use the paddle.  Continue to blend the Cookie dough until it's completely blended and a smooth ball starts to form.  Scrape down the mixing bowl as needed.

Line two cookie sheets with Parchment paper, and roll the cookie dough into small balls, about 1 inch balls, and place the balls on the Parchment paper.

Bake at 350 degrees for about 15 minutes, or just until the cookies start to turn a light golden brown around the edges. 

About halfway through baking the cookies, check the oven, and the cookies may have started to crack a little.  Take a flat bottom glass, dip it in Sugar before lightly applying to each cookie - smash the cookies very gently, and slightly, making them a little flatter, and spread out a little more.  This will give the cookies the crinkle look. 

While the Cookies are baking, cut out the Pie Crust Leaves to top the Cookies; Unroll the prepared Pie Crust, and place it on a floured surface. 

Dip the pie crust cut outs in a little but of Flour, just on the edges, and cut out the leaves. You should be able to cut one leaf to top each cookie - about 40. 

With a metal Spatula, gently remove the cut out leaves to a Parchment Paper lined Cookie sheet, and place them in the oven at 350 degrees for about 10 to 15 minutes, or until they're golden brown. 

When they're baked, remove the leaves from the oven, and leave them on the parchment paper.  Sprinkle generously with Sugar. Let Cool.

When the cookies are done, remove from the oven to a wire rack to cool completely.  While cookies are cooling, make the Frosting.

In the mixing bowl of a stand mixer, add the softened Butter, and Cream Cheese, and blend to combine. Add the Powdered sugar a little at a time, blending after each addition, until the Frosting is smooth and fluffy.

Divide the Frosting, taking about half a cup out of the mixing bowl, and leaving it white, set aside.

In the mixing bowl, add a couple of drops of the Orange Food Coloring Gel, and stir to blend until the Frosting is tinted a pale Pumpkin color.

Place the frosting into a pastry bag using a large round tip and pipe the frosting onto the cookies in a swirl pattern.

Place a small dollop of the White Frosting on the top of each cookie, and place one of the cutout pastry, or pie crust leaves in the White Frosting.

Crumble any left over pie crust leaves, and sprinkle on cookies. 

Allow the Frosting to set or firm up a bit, about 30 minutes.  

Serve, and Enjoy!