Using a handheld or stand mixer beat together butter and sugar until light and creamy. Blend in the egg, orange zest, juice and food colouring, mixing until well blended and evenly coloured. Adjust the colour of the dough if desired. Blend in the flour, baking powder, cinnamon and salt. Slowly mix in 3 tbsp (45 mL) ice water to form a dough.
Pre-heat oven to 350°F (180°C) and line two baking sheets with parchment paper, set aside. Roll half of the dough out on a lightly floured surface. Using a cookie cutter or the tip of a paring knife cut out good sized pumpkins; gently transfer the cookies to the prepared baking pans before carving out their faces. Repeat with the remaining dough.
Using a small spoon, sprinkle the crushed candies into the cut out eyes, nose and mouth holes. Bake 8 to 10 minutes, or until the candy has melted and the cookies are set without browning. Remove from the oven and gently slide the sheet of parchment paper off the pan onto the counter and let cool completely. Keep in an airtight container.