1. In mixing bowl of stand mixer fitted with paddle, cream butter and sugars together until creamy about 3 minutes.  Add salt and beat to combine.
2. Add egg yolk, and vanilla, beat until creamy.
3. Add flour, beat to blend, then add mini chocolate chips.
4. Divide dough in half, wrap in wax paper or plastic wrap, chill at least 30 minutes up to 1 hour.
5. Remove from refrigerator, roll dough on lightly floured surface to 1/4″ thickness.
6. Cut out pumpkin shapes or shapes as desired with cookie cutters. Place on parchment lined baking sheet, chill baking sheet at least 20 minutes.
7. Preheat oven to 350 degrees.
8. After 20 minute chill, bake cookies for 10-12 minutes. Remove from baking sheet after 5 minutes.  Allow to cool before decorating.

Decorating Cookies

1. Place orange sparkling sugar in a medium bowl. Set aside.
2. In medium mixing bowl with paddle attachment.  Whip butter and confectioners sugar, add orange food gel and extract.  Whip until smooth and creamy.
3. Using off set spatula, frost base of pumpkin cookie smoothly.
4. Dip frosted side of cookie in orange sparkling sugar.
5. Using a toothpick, drag through sugar to create pumpkin lines on cookie.
6. Set aside until sugar is set before storing and eating.