Pumpkin Cookies with Cream Cheese Frosting

Cookies:
1 Tbs orange zest
1/2 cup packed brown sugar
3/4 cup butter
1/2 cup canned pumpkin
1 egg yolk
1 tsp vanilla
2 1/4 cups all purpose flour
1 tsp pumpkin pie spice
1/2 tsp salt

Frosting:
1/4 cup butter, softened
4 oz cream cheese, softened
3 cups powdered sugar, divided
1 tsp vanilla
1 Tbs milk
optional: orange & green food coloring for tinting frosting OR orange and green colored sugar/sprinkles

Cream together zest, brown sugar, & butter until fluffy (about 3 min)
Stir in pumpkin, egg yolk, & vanilla.
In a separate bowl, mix together dry ingredients (flour, spice, & salt)
Add dry mixture to wet mixture and slowly stir to combine. 
Divide dough in half, flatten into circles, wrap in plastic wrap, & refrigerate for 1 hour.

Preheat oven to 375 degrees.  Line 2 baking sheets with parchment paper.
Lightly flour countertop & roll out dough to 1/8 inch thickness.  Cut out pumpkin shapes (or circles) & transfer to baking sheets.
Bake 10-12 minutes until cookies are set but not brown.
repeat with remaining dough & cool cookies

For frosting, cream together butter & cream cheese.  Mix in 1 cup powdered sugar, vanilla, and milk.  Once well combined, add remaining sugar and blend until smooth (add food coloring if desired)
Frost cooled cookies and decorate as desired.
Store cookies in an airtight container