Fold in spice and puree to prepared cake mix. Preheat oven to 350F. Line cupcake pan with paper. Using a blue scoop, deposit 1.5oz batter into each liner and bake until cake springs back lightly when touched. Let cakes cool completely and de-pan.
In a bowl fitted with the paddle attachment of a stand mixer, cream the butter and powdered sugar until a soft paste forms. Temper in the whites, scraping down the bowl often. Add the flour all at once and mix until well combined. Divide prepared batter into 5 containers, using food coloring color one yellow, another orange, the third red, and the 4th maroon- leaving one plain with no color. Refrigerate overnight. The next day, preheat oven to 350F. Place a non-stick liner on a very flat half sheet tray. Using a leaf stencil, place a few colors of prepared cookie paste and swipe over stencil using an offset spatula. Remove stencil and bake for roughly 5 minutes or until the edges are golden brown. While the cookie is still warm, carefully remove it from the pan using an offset spatula and mold around a dowel to give the cookie shape. If cookies become to cool, they can be popped in the oven again and warmed to become pliable.
Place cupcakes into a decorative liner ice with pumpkin cream cheese filling, top with prepared cookie.