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

Add eggs...Continue to mix.

Add the vanilla.. Continue mixing.

Sift the four, baking soda, and salt together.

Add the dry mixture to the wet mixture.

Continue mixing to make sure all ingredients are thoroughly blended.

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

Preheat oven to 325 degrees.

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

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

Line the cookie sheet with parchment paper.

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

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

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

Divide the icing into 4 equal bowls.

The fourth bowl stays white.

Spoon each color of icing into individual frosting bags with a #2 tips. Twist the open end of the bag to push the icing to the tip.

Squeeze the majority of the white icing into a bowl then add 1 tsp of water to this icing and stir to mix the water and icing together.

Using the orange piping bag, pipe a orange line around half of the candy corn shaped cookie.

Fill in with the thin orange icing.

Add some green dots to the pumpkin on the corners.

Let dry for 2 hours.

Pipe on a face for the pumpkin.

Pipe a black line of icing around the edge of the top half of the cookie.

Add in a half circle of white, sprinkle with some sprinkles.

Let dry for another 4 hours before bagging or enjoying.