Mix flour, baking powder, and salt in a bowl.

In another bowl, cream butter and maple syrup for 2 minutes. Add egg and vanilla, and mix until smooth.

Combine wet and dry ingredients to form a soft dough.

Remove 3/4 cup of dough and dye it orange. Take 1 tablespoon of dough and dye it green.

Roll each colored dough into discs, wrap in plastic, and chill for 2 hours or freeze for 30 minutes.

Roll uncolored dough to 1/4 inch thick on parchment paper and return to fridge to chill on a baking sheet.

Roll orange dough into a 1 inch diameter log. Use a straw, skewer, or metal straw to make an indent on top.

Roll green dough into thin strips and place them in the indent on the orange dough.

Wrap the pumpkin log in plastic and freeze for 10 minutes.

Wrap the uncolored dough around the pumpkin log, pinch the seams, and roll tightly. Chill in the freezer while preheating the oven.

Preheat the oven to 375°F and line a baking sheet with parchment paper.

Slice the dough into 1/4 to 1/2 inch slices and place on the baking sheet 1 1/2 inches apart.

Bake for 10-12 minutes until the edges are lightly browned. Let cookies cool on the sheet for 10 minutes.