3 cups flour
1 tablespoon pumpkin pie spice
2 teaspoons ginger
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
1 cup solid pack pumpkin
1 egg yolk
In medium bowl, combine flour, pumpkin pie spice, ginger and salt.
In large bowl, cream butter and sugar, beating until light and fluffy.
Add pumpkin and egg yolk; mix well.
Add dry ingredients; mix well.
Cover and chill dough 1 hour or until firm.
Divide dough into 4 portions.
Place each portion on a 14 x 10-inch sheet of plastic wrap.
Wrap loosely around dough.
Shape into 1 1/2-inch roll; wrap securely. Freeze 4 hours or until firm.
Preheat oven to 350 degrees.
Cut rolls into 1/4-inch slices and place on parchment-lined cookie sheets.
Bake for 15 to 17 minutes.