Preheat the oven to 350°. Line 2 baking sheets with parchment paper.In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the egg and beat until combined. Add the flour, and salt, beat until combined and the dough begins to form a ball.Remove 1/2 cup of the dough and set aside. With the remaining dough, add in 1 teaspoon orange food coloring, adding more if needed for better color. Keep in mind that the color will darken over time. If the dough is feeling wet, add 2-3 tablespoons flour. From the orange cookie dough, make 5 (1 teaspoon size) balls. From the plain cookie dough, make 1 (1/2 teaspoon size) ball. On the prepared baking sheet, roll the orange balls into rounded ovals, kind of the shape of an eggplant, fatter at the bottom and skinnier up on top. Arrange the pieces side by side, making a rough pumpkin shape. Next, attach the plain dough ball at the top, shaping the dough upward as a stem. Repeat with remaining dough. Arrange the cookies 2 inches apart on the baking sheet. If desired, you can take a similar size pumpkin cookie cutter and fit your cookie inside the cutter to help form a better pumpkin shape (see above photos). Freeze 10 minutes. Bake the pumpkins for 12-15 minutes, until lightly golden.To make the frosting. Melt together the butter and maple syrup in a small pot over medium heat. Remove from the heat and whisk in the powdered sugar and cinnamon.To decorate. Transfer the frosting to a piping bag fitted with a small tip. Or, take a ziplock bag and snip a very small portion of the corner off the bag. Decorate as desired.