1 3/4 c. whole wheat flour
1 c. all-purpose flour
1 tsp. pumpkin pie spice
1/2 tsp. baking soda
1/2 c. butter
1 c. packed brown sugar
1 egg
1/2 tsp. vanilla
1/2 c. dairy sour cream
3 oz. yellow or red clear hard candy, finely crushed

Combine flours, spice, baking soda and 1/4 teaspoon salt.

In bowl beat butter on medium speed 30 seconds or until softened. Add sugar; beat until fluffy. Add egg and vanilla; beat well. Add flour mixture and sour cream alternately, beating well after each addition.

Halve dough. Cover, chill 2 hours or until easy to handle.

On a lightly floured surface roll half of the dough 1/8 inch thick. Cut out cookies with a 6 inch pumpkin cutter or use a knife to cut out 6 inch pumpkin shapes. Place on foil lined cookie sheets. Using hors d'oeuvre cutters or sharp knife, cut out eyes, mouths, or noses. Use dough scraps to make noses or eyebrows; attach. With knife, make stem and vein marks in cookies. Spoon enough candy into each cutout to fill hole. Repeat with remaining dough; reroll as necessary.

Bake in a 350 degree oven 6 to 8 minutes or until very light brown around edges. Cool on baking sheets 10 minutes. Peel off foil; cool. Store in airtight container.

Note: The crushed candy melts during baking, and hardens upon cooling.