Cookie Directions:

-Combine the sugar, cinnamon, ginger, and allspice.
-Using a spoon remove a half cup of  the sugar mixture and put it in a  bowl.
-Cream the butter and the rest of the sugar mixture until it is light and fluffy.
-Add  the eggs and vanilla.
-Sift the flour, cream of tartar, baking soda and salt. Add this dry mixture gradually to creamed mixture and mix well.
-Add the pumpkin spice chips stirring well to mix throughout the cookie batter.
-Scoop the dough in a small ice cream scoop then;  put these balls onto the lined cookie sheet.
– Roll each dough ball into the sugar mixture.
-Put the dough balls at least 2 in. apart on the cookie sheets.
-Bake at 350 degrees for 10-13 minutes or until edges begin to brown.
-Allow for the cookies to slightly cool while still on the cookie sheet.
-Move to a wire rack to cool completely.

Chocolate Directions:

-Using a double boiler melt the white chocolate, stirring constantly.

Icing Directions:

-Separate the egg yolk from the whites. putting only the egg whites into a mixing bowl.
-Stir in the sugar, cream of tarter and vanilla to the egg whites.
-Beat on medium for 6 minutes.
-If the icing has the appearance of soup or is yellow in color add more powder sugar
-Divide the icing equally into two bowls.
-In the 1st bowl add some of the orange gel food coloring, stirring to blend in the color.
-In the 2nd bowl add some of the green gel food coloring, blend in all of the food coloring.
-Scoop all of the orange and green icing  in individual piping bags with #2 tips.

Adding the pumpkins and vines:

-Dip half of each cookie into the melted white chocolate.
-Allow to dry by laying the cookies on a cookie sheet lined with wax paper.
-Using the orange and green add the pumpkin and vines to each cookie.
-Begin by using the orange icing to make the pumpkin. Refer to the picture of the cookies for further examples.

-Allow the pumpkin to dry for 30 seconds before making adding the vines with the green icing.
-Allow this to dry completely.