Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, pumpkin pie spice, baking soda, and salt; beat until combined, scraping sides of bowl occasionally. Beat in sour cream, egg, and vanilla until combined. Beat in all-purpose flour and as much of the whole wheat flour as you can with the mixer. Stir in remaining whole wheat flour with a wooden spoon. Divide dough in half. Cover and chill about 3 hours or until easy to handle.
Roll each half of the dough on a lightly floured surface until 1/8 inch thick. Cut into 6-inch pumpkin shapes with a floured cookie cutter or a knife. Place cutouts on a foil-lined cookie sheet. Cut out eyes, mouths, or noses with hors doeuvre cutters or a sharp knife. Use dough scraps to make noses or eyebrows to attach. Score stem and vein marks with a knife. Fill each hole with crushed candy.
Bake in a 350 degree F oven for 6 to 8 minutes or until edges are very lightly browned. Cool on cookie sheet for 10 minutes. Peel off foil. Transfer to wire racks and cool. Makes about 10 cookies.