Place flour, baking powder, salt, sugar, brown sugar, and pecan meal into a large mixing bowl. Whisk together briefly. Cut in butter using a pastry blender.
In a small bowl or measuring cup, whisk egg, heavy cream, butter rum extract, and vanilla together. Pour egg mixture into the flour/butter mixture and combine with a spoon, or by hand, until it forms a cohesive ball of dough.
Wrap the dough in plastic wrap and refrigerate for a minimum of 4 hours. If not using the same day, the dough can stay in the refrigerator overnight, or you can securely wrap it, place in a ziploc bag and store in the freezer for up to 2 weeks. Thaw overnight in refrigerator or a few hours on the counter.
When ready to make cookies, heat oven to 400F, roll out to 3/8 inch thick. Using a candy corn cookie cutter, cut out and place on a parchment-lined baking sheet.
Bake for 5-8 minutes (or 9-12 minutes on an Airbake cookie sheet or until just barely golden brown around the edges. Cool on cookie sheet for 5 minutes, then transfer to cooking rack and cool completely before icing.