Preheat oven to 350 degrees F. Mist two baking sheets with canola oil spray.
In a bowl, mix flour, wheat germ, salt, pumpkin pie spice, and baking soda. Set aside.
In a large, nonstick saucepan, heat molasses just to boiling. Remove from heat. Add light brown sugar; stir until dissolved. Stir in canned pumpkin.
Mix the dry and liquid ingredients together.Drop by level tablespoonfuls onto cookie sheets. Using the bottom of a large drinking glass dipped in warm water, press dough until flat and round. Bake about 8 minutes until firm. Remove from sheets and cool on wire racks.
With an electric mixer, beat light cream cheese and vanilla extract until fluffy. Alternately and in small quantities, add confectioner's sugar and low-fat milk, beating after each addition until icing reaches spreading consistency. Add food dyes according to package directions to get Halloween colors.
