Since I've been feeling a bit under the weather due to a round of medication I've had to take lately, I decided to treat myself this morning to some gingerbread cookies. ;) I used cookie cutters I'd found at Ikea:
http://www.ikea.com/us/en/catalog/p.....cts/30133046/#

I didn't have much butter left in the fridge, so I did some research on what could be substituted instead. When I saw pumpkin could be used (and my pantry is not stocked if it doesn't have canned pumpkin in) I decided to see if I could find a recipe that incorporated pumpkin as a flavor into the cookie. Sure enough, I found one:
http://bakingbites.com/2010/12/pump.....bread-cookies/
I modified the recipe slightly to suit my needs. Here's what I ended up doing:

Pumpkin Gingerbread Cookies
2 3/4 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
1/8 cup oil (I used extra-light olive)
1/4 cup molasses
1/4 cup pumpkin puree (I added an extra tablespoon, to help make up for the lack of butter)
1 egg
2 1/2 tsp pumpkin pie spice
1 tsp vanilla extract

In a medium bowl, sift together flour, baking powder and salt.
In a large bowl, cream together sugar and butter. Beat in molasses, pumpkin puree, egg, spices and vanilla extract until well blended. With the mixer on low speed or by hand, gradually add in the flour mixture, mixing until no flour remains.
Divide dough into two pieces. Wrap in plastic wrap and chill for at least 2 hours.
Preheat oven to 375F.
Working with 1 piece of dough at a time, roll out to no more than 1/4-inch thick on a lightly floured surface and use a floured cookie cutter to make desired shapes. Transfer cookies to a parchment lined baking sheet. Reroll reaming dough, chilling for a few minutes if it becomes too warm to handle easily. Repeat with second piece of dough. Dough can be rolled out two to three times.
Bake for 7-9 minutes at 375F, until the edges are slightly firm to the touch but cookies are not browned (The bottom of the cookies will be light brown). If your cookies are exceptionally large or small, the baking time may need to be adjusted.
Cool completely on a wire rack before icing.
(source: http://bakingbites.com/2010/12/pump.....bread-cookies/ and modifications to recipe by myself)