Preheat oven to 180℃ and line 2 baking trays with baking paper.
In a stand mixer, cream the butter, sugar and vanilla together until well combined.
Add in the flour, egg and egg yolk and keep beating until the mixture forms a dough.
Place dough between 2 pieces of parchment paper (so it doesn't stick) and gently roll the dough out to approx 3mm thick. If the dough starts to get too soft and unmanageable, pop it in the fridge to firm up for 10 minutes.
Using a stencil, cut out the shape of your pumpkin twice and place them on your lined baking trays. With the leftover dough I cut out smaller pumpkin shapes.
Bake for 10 minutes or until the edges are a light golden brown.