In your mixer, cream the shortening and sugar until combined well.
Add in the egg and molasses and mix to fully incorporate.
In a separate bowl, combine the flour, spices, baking soda, and salt.
With the machine running on low, slowly add the flour mixture. Mix on low until fully incorporate. Any lumps will work themselves out.
Add flour to a flat surface and dump the dough out.
Roll the dough to a thickness of around a ¼ inch. If you are having trouble rolling the dough out, work in a little more flour until you can roll it out.
Using a leaf shaped cookie cuter, cut out your shapes and add them to a sheet pan lined with parchment paper.
Re-roll the dough scraps once to get more cookies.
Bake in a 350 degree oven for about 8-12 or until the cookies have set around the edges. Baking time depends on size of your cookies. Watch them carefully. You can do a few at a time to start to get a better idea of timing.
Allow to cool on wire racks before frosting.
How to make pumpkin buttercream frosting
In your stand mixer, cream the room temperature butter, pumpkin, salt, and spices together until combined.
Slowly add in the sugar until you have the desire consistency you want. It should be easy to spread.
Spread the frosting onto the cooled cookies.
The amount of cookies you may depends on the size of your cookie cutter. My large cutter I got about a dozen cookies out of.