• Preheat oven to 350*.
• In a large bowl, beat the ghee on high with a hand mixer, until creamy.
• Add the maple sugar, pumpkin spice and baking soda, and beat once more until combined, scraping the sides to mix well.
• Beat in the egg, pumpkin puree, and vanilla.
• Add the flour and mix with a rubber spatula until mostly combined, then finish mixing with the hand mixer.
• Place a large piece of parchment paper on the counter and place the ball of dough on it.
• Flatten it out and place another piece of parchment paper on top, then carefully roll it out to 1/4" thickness with a rolling pin. Don't press too hard or the parchment paper will stick. Remove top piece of parchment.
• Use cookie cutters to cut out festive shapes, then carefully transfer them to a parchment-lined baking sheet with a spatula.
• Space cookies 1-2" apart before baking on the top rack for 10-12 minutes, until edges become lightly golden.
• Meanwhile, repeat cookie cutting process with remaining dough by combining dough scraps into a ball and rolling it back out. Bake remaining cookies.
• Allow cookies to cool before transferring them to a serving dish.
• Frost using one of the options below.

Frosting Options

• Cream Cheese Frosting
• 1/4 cup ea butter and cream cheese, softened but cold 1/4 cup thick, raw honey 1 tsp vanilla Combine ingredients in a medium bowl and beat on high with a hand mixer, scraping sides, until smooth.
• Other frosting options
• Vanilla Buttercream Frosting or Simple Mills pre-made organic and paleo(ish) frosting