In a large mixing bowl, combine the butter, pumpkin and egg. Add the sugars and combine well.
Now add in all spices and mix well.
Add in the flour and mix (using a spoon or hand mixer) for 3-4 minutes.
Allow dough to sit at room temperature for 30 minutes to allow all the flours to hydrate.
Wrap the dough in parchment or plastic wrap and refrigerate for 30-60 minutes. If you use palm shortening for a dairy free option, chill for at least an hour.
When ready to bake, line baking sheets with parchment paper. Preheat oven to 350 degrees.
Sprinkle work surface with a little flour and dip your cookie cutter(s) in the flour as well. Roll the dough to about 1/4 inch thickness. Cut cookies and place on cookie sheets allowing space for the dough to spread. These don't spread much though.
Bake 14-16 minutes until the crispness you desire. Butter cookies will take a little more time than palm shortening cookies.