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DIRECTIONS

In a medium mixing bowl stir together the whole wheat flour, all-purpose flour, pumpkin pie spice, baking soda, and salt. Set aside.
In a large mixing bowl beat the margarine or butter with an electric mixer on medium to high speed about 30 seconds or till softened. Add the brown sugar and beat till fluffy Add egg and vanilla. Beat till thoroughly combined, scraping the sides of the bowl occasionally. Alternately add the flour mixture and sour cream, beating well after each addition.
Divide the dough in half. Cover and chill about 3 hours or till dough is easy to handle.
On a lightly floured surface, roll each half of the dough to 1/8-inch thickness. Using a 6-inch pumpkin-shape cutter or a knife, cut dough into pumpkin shapes. Place onto foil-lined cookie sheets. Using hors d'oeuvre cutters or a sharp knife, cut out eyes, mouths, or noses. Use dough scraps to make noses or eyebrows to attach. With a knife, make the stem and vein marks in cookies. Spoon enough candy intoI hav each cutout to fill hole.
Bake in a 350° oven for 6 to 8 minutes or till edges are very lightly browned. Cool on cookie sheets for 10 minutes. Peel off foil. Cool cookies on wire racks. Store in an airtight container.