• In a large mixing bowl, beat butter with an electric mixer on medium to high speed 30 seconds. Add brown sugar, granulated sugar, baking soda, pumpkin pie spice and salt. Beat until combined, scraping sides of bowl. Beat in eggs and vanilla. Beat in as much flour as you can with mixer (dough will be stiff). Stir in any remaining flour and the oats. Divide dough into 6 pieces, wrap in plastic wrap and refrigerate 1 hour to firm.

  • Heat oven to 350°. Roll out one piece of dough to an 8-inch circle. Cut into 8 wedges, leaving pieces touching. Repeat with 2 more disks. Bake at 350° for 12 to 15 minutes until lightly browned and centers are set. Cool on cookie sheets 2 minutes, then re-cut and separate wedges. Remove with spatula and cool completely on wire racks. Repeat with remaining 3 dough disks. Decorate with green, white and red Royal Icing and assorted decorating sugars and nonpareils.