Step 1

Whisk together the flour, baking powder, pumpkin pie spice, and sea salt and set aside.

Step 2

Add the sugar, butter, vanilla extract, lemon zest and pumpkin pie spice coffee creamer to the bowl of a stand mixer. Mix well to combine.

Step 3

Gradually add in the dry ingredients to make a stiff dough.

Step 4

Separate the dough into four evenly sized balls.

Step 5

Add the gel food coloring to each ball of dough and mix well with a paddle attachment. Be sure to wash the bowl and paddle between each color so that the don't change the color you want them to be. Cover the colored dough with plastic wrap and refrigerate for one hour.

Step 6

Take pieces of the colored dough and piece them together to make a mosaic of colored dough. Roll to 3/8" thick with a floured rolling pin

Step 7

Preheat the oven to 375º degrees.

Step 8

Use small leaf cookie cutters to cut the dough into leaves and use a toothpick to draw veins in the leaves.

Step 9

Bake in the preheated oven for 7 minutes. Transfer to a wire rack to cool. Makes 100 of the small cookies. (I used cookie cutters that were about 1 1/2" in size.)

Step 10

Enjoy!