1 cup butter, softened
1 cup of sugar
2 tablespoons orange juice
1 tablespoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 tsp salt
Combine 1 cup butter, sugar and egg in a large bowl. Beat at medium speed, scraping the bowl often, until creamy. Add orange juice and vanilla; mix well. Reduce speed to low; add flour, salt, and baking powder. Beat until well mixed and the dough is formed.
Divide dough into fourths. Roll 3 of the four pieces into a 12” long log, wrap in plastic wrap and refrigerate.
With the remaining fourth of the dough. Remove about 1/8 and set aside (This will be the green stem). Add orange food coloring to the remaining piece until the desired pumpkin color is achieved. (using gel coloring prevents bleeding from happening and dough getting too wet also). Roll this orange piece of dough into a 12” long log shape, wrap in plastic, and refrigerate.
With the little bit left of dough, use green food coloring to make the stem of the pumpkin. Roll this dough into a rope about 12” long and set aside.
Remove the plain dough from the refrigerator and roll out into a 7” x 12” rectangle. On a lightly floured piece of parchment paper. Dough should be about 1/4” thick.
Using a pastry brush or your fingers, paint a little water down the center of the plain dough. (this will help the orange dough stick to it.)
Remove the orange dough from the refrigerator and place it down the center of the plain dough where it has been moistened. You can gently press and shape your pumpkin now.
Add the green rope on top of the orange dough and gently press into place.
Carefully, roll up plain dough around the pumpkin piece and using parchment paper to help, gently roll up to create the log of pumpkin dough.
Pour put sprinkles on large plate or baking tray. Roll log in the sprinkles pressing them slightly into the dough. Wrap sprinkled log of dough in plastic and chill at least 30 minutes to set.
When ready to bake, preheat oven to 400°F. Remove Pumpkin cookie log from the refrigerator, and place it on the cutting board. Using a sharp knife, cut off cookies to 1/4-inch thickness. Place 1 inch apart onto ungreased cookie sheets; bake for 6 to 10 minutes or until edges are lightly browned. Cool completely.