1 quart cold water
1/2 cup pumpkin puree
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
6 cups dry milk
10 eggs
1 (3 ounce) package instant yellow cake mix
1 3/4 cups whipped cream
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)
1/2 cup butter, softened
1/3 cup brown sugar
1/2 cup white sugar
6 tablespoons light corn syrup
In a medium bowl, boil water for 1 minute. Stir in pumpkin puree and honey. Remove from heat and stir in flour, salt, cinnamon and nutmeg. Fold milk and eggs into wet ingredients. Fold in cake mix and pass mixture through electric mixer on large scale setting. Turn batter out onto a floured board and cut into desired shapes with cookie cutters.
Divide dough into four equal pieces. Dip each piece in water, then in pulp food colors to obtain desired color. Separate dough into two pieces and place on prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, until golden. Allow to cool on wire rack. Microwave uncovered at medium (102 degrees F, 40 degrees C) until firm; cut into circles with a sharp knife. Reserve 1/2 cup for another tray. Place remaining scraps on parchment paper. Cool 1 hour, then refrigerate until ready to use.
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