1 1/4 cup sugar
3 tablespoons dark corn syrup or molasses
1 teaspoon vanilla
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
4 cups powdered sugar
2 teaspoons vanilla
Red and yellow food color*
Black decorator gel
6 green gumdrops, cut into fourths
Combine sugar and 1 cup butter in bowl; beat at medium speed until creamy. Add egg, corn syrup and 1 teaspoon vanilla. Continue beating until well mixed. Add all remaining cookie ingredients; beat at low speed until well mixed.
Divide dough into thirds. Shape each third into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate at least 1 hour or until firm.
Heat oven to 375°F.
Roll out dough on well-floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with 5-inch snowman cookie cutter. Place 2 inches apart onto greased cookie sheets. Bake 5-7 minutes or until set. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Combine powdered sugar, 1/2 cup butter and 2 teaspoons vanilla in bowl. Beat at low speed, adding enough half & half for desired spreading consistency. Add red and yellow food color, 1 drop at a time, until desired orange color.
Frost cookies. Create faces on each round section using black decorator gel. Add green gumdrop piece for stem.
*Substitute orange food color.
- For a professional look, place 1 cup frosting into small disposable pastry bag. Snip off end leaving 1/8- to 1/4-inch hole. Pipe frosting onto cookie to outline 3 separate pumpkins. Spread remaining frosting in center of each pumpkin.
- Place small decorator candies over gel if you want to create eyes and nose.