• Preheat oven to 350 degrees. Line a cookie sheet/baking sheet with parchment paper.
• Mix pumpkin puree, molasses, oil, and water together in a bowl.
• Whisk whole wheat, baking soda, and baking powder together.
• Add the dry ingredients to the wet mixture and stir well.
• Wrap the dough into cling wrap and put it in the refrigerator for 2 hours.
• Remove dough and allow to soften for about 15 minutes.
• Put flour on a cutting board, and grab a rolling pin.
• Begin to roll out the dough on the floured surface. If it sticks to the rolling pin, add some flour to the dough and work through it.
• Roll out the dough and using the cookie cutter, cut out the turkeys.
• Using a spatula transfer the unbaked cookies to the cookie sheet.
• Bake at 350 degrees for 10-15 minutes.
• Allow the cookies to cool completely on the cookie sheet.

For the Icing:

• Combine all ingredients (except gel food coloring) into a bowl.
• Using an electric mixer beat on low until stiff peaks form.
• Add golden yellow gel food coloring.  Mix well.
• Spoon into a frosting bag with a #2 tip.
• Twist the open end of the pastry bag to push the icing to the tip.
• Outline the turkey with the golden yellow icing.
• Allow to dry for about 1 hour.