Combine all ingredients in a medium sauce pan.

Cook over medium to medium-low heat until thickened, about 20-25 minutes.

Remove from heat.

Allow to cool.

Heat oven to 350℉/177℃.

Line several sheet pans with parchment. Set aside.

In a large bowl, whisk together flour, salt, pumpkin spice, and baking powder. Set aside.

With an electric mixer, beat butter and sugar until smooth, about 1-2 minutes.

Add egg, egg yolk, and maple syrup.

Beat until blended.

Add pumpkin.

Mix well.

Add flour mixture.

Stir just until combined.

Divide dough in half.

Wrap one half in plastic wrap. Set aside.

Roll other half between two sheets of parchment paper to 1/16 inch.

Use pumpkin cutter to cut out as many cookies as you can.

Remove excess dough away from cut cookies.

Set scraps aside.

Repeat with other half.

Re-roll scraps until all dough is used.

Place cookies on prepared pans.

Cut out faces on half the cookies.

Bake 14-17 minutes, until just starting to brown.

Let cool.

Spread each solid cookie with 1½ Tablespoons pumpkin butter.

Top with cutout cookie.