Step 1

Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.

Step 2

Add all 4 eggs at one time...Continue to mix. -Add the vanilla.. Continue mixing.

Step 3

Sift the four, baking powder, and salt together.

Step 4

Add the dry mixture to the wet mixture.

Step 5

Continue mixing to make sure all ingredients are thoroughly blended.

Step 6

Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.

Step 7

Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.

Step 8

Preheat oven to 325 degrees.

Step 9

Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.

Step 10

Put flour out on the wood cutting board, rub flour on the rolling pin, and work some flour into the batter.

Step 11

Roll the dough out on the cutting board and using your Pumpkin  cookie cutter begin to make your cookies.

Step 12

Line the cookie sheet with parchment paper.

Step 13

Using a metal spatula move the cut cookie  to the parchment lined cookie sheet.

Step 14

Bake at 325 degrees for 8 minutes.  Check to see if the cookie are thoroughly baked.

Step 15

Take the cookies off of the cookie sheet and put on a wire rack to cool completely.  (About 10 minutes).

Step 16

Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)

Step 17

If icing is  not stiff enough add 1/4 C powder sugar.

Step 18

Leave icing in large bowl. Take out 3 bowls, put 1/4 C of icing in two bowls and the rest of the

Step 19

icing in the third bowl.

Step 20

Bowl #1 , add several drops of brown gel food coloring stirring well until all of the color is blended. Bowl #2, add several drops of green gel food coloring stirring well until all of the color is blended.

Step 21

As for the largest amount of icing add several drops of orange  gel food coloring in the bowl of icing ... stir well to mix the color.

Step 22

Spoon each of the icings into individual frosting bags with a #5 tips.... twist the open end of the bag to push the icing to the tip.

Step 23

Now you will need frosting bags. I highly recommend getting the disposable ones. They are such a convenience and definitely worth the cost. You will also need a Wilton tip number You can order just the single tip, but getting it in a set is a much better value.

Step 24

First step for each of the pumpkin cookies outline it in orange except for the stem and leaf.

Step 25

Allow the orange outline  at least  30 seconds to dry before filling the  body of the cookie in with the other orange icing*. ( After outlining all of the pumpkin cookies you can push some the remaining icing into a bowl and add the 1 tsp of water and mix well to get the right consistency .Using a butter knife to spread it from the outlined part inwards to the center.

Step 26

Outline the stem with brown icing on all of the same pumpkin cookies, fill them in with the thinner icing.

Step 27

Outline the green leaf with the green icing on all of the same pumpkin cookies, fill them in with the thinner icing. (Leave some of the green icing in the frosting bag for additional use.)

Step 28

Using the frosting bag with orange icing and a small tip to make the four half center markings on the pumpkin.  Allow these lines to dry before adding the green lines.

Step 29

Using the frosting bag with the green icing and  a small tip add the additional connected circles coming down from the green leaf.  (Follow the pictures as provided.)

Step 30

Set these aside and allow to completely dry about 4 hours. Then serve and enjoy!