In a large bowl, combine the flour, sugar, salt and pumpkin spice. Cut in the butter and shortening with your fingers, two knives, a pastry blender or a vegetable masher until it resembles coarse crumbs the size of peas.

Add the cold water, one tablespoon at a time, and mix by hand with a rubber spatula or a wooden spoon until it comes together to form a rough dough. Shape into a disc and wrap tightly in plastic wrap. Chill in refrigerator for at least 1 hour or overnight.

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, and set aside.

On a lightly floured work surface, roll out the chilled dough into a large rectangle about 1/4-inch thick. Cut out into desired shapes and place on prepared cookie sheet. Brush with egg wash and sprinkle with turbinado sugar.

Bake until golden brown around the edges, about 10 to 15 minutes. Remove from oven and allow to cool on baking sheet for about 5 minutes. Transfer to wire rack and allow to cool completely. Use on pumpkin pie cake. Enjoy!