For the dough:
In a bowl, mix together the flour, sugar, salt and pumpkin spice and mix together.
In another bowl, mix the butter and vanilla flavouring together. Add in the flour mixture a little bit at a time until a crumble forms.
Tip over the crumbles on a lightly floured surface and knead until the dough forms.
When the dough has formed, wrap in cling film and put in in the freezer for 30 minutes.
Weigh the dough and measure into 3 equal parts. For example: My dough was around 900g so I measured 3 pieces of around 300g each.
For this step, it's important to wear gloves. Or not, if you're like me and don't mind that your hands will stain.
In 1 piece of the dough add in orange food colouring. Make sure the colouring is vegan though!
Knead in the colouring and add in more if you need to.
Do the same with the green and black colouring.
Wrap them individually into cling film (or something a little more environmentally friendly) and put them in the freezer again for around 30 minutes.
After the 30 minutes have passed, pre-heat your oven to 170°C/340°F.
Line a tray with baking paper.
Take out the orange batch first. Flour your surface, rolling pin and the dough and start rolling into a rectangle.
Cut out with your cookie cutter of choice (I used a pumpkin cookie cutter) and place them on the baking tray.
I baked my cookies in 3 batches, and I put in the pumpkin cookies first.
I baked them for about 15 minutes but checked around the 10 minute mark.
Take out the green and black dough and flour your surface, rolling pin and dough again.
Roll them out in roughly the same size and put the green on top of the black dough.
Roll them again to push them together, this will help them stick together.
You will see that the sides are a bit uneven so cut these off. You can use these scraps for more cookies!
Roll up into a sausage shape and put in cling film and put them in the freezer again. This time until the pumpkin cookies are ready to come out of the oven or for around 10-15 minutes.
Take out the cookie dough roll and cut into circles.
Put them on the baking tray and bake again for 15 minutes.
Meanwhile, knead the scraps together and roll them out like you did with the pumpkin cookies.
Cut them out with another cookie cutter (I used ghost shapes) or whatever shape you like.
Bake them again for 15 minutes.
When your cookies come out of the oven, place them on a cooling rack. They may look undercooked at first, but when you let them cool off a bit they will be harder.