How to Make It
Make Easy Sugar Cookies, cut with 4-inch pumpkin-shaped cookie cutter. Make Royal Icing.
Load a piping bag with piping-consistency white icing; fit piping bag with small round tip (#2 or 3). In 4 separate small bowls, mix a black piping-consistency icing; an orange piping-consistency icing; an orange flooding-consistency icing; and a yellow piping-consistency icing. Load the orange piping-consistency icing into a piping bag; fit piping bag with small round tip (#2 or 3). Load flooding-consistency orange icing into piping bag (no need to fit the bag with a metal tip; simply snip the tip of the piping bag to create a small opening, approx. 1/8 inch). Set yellow and black icings aside.
Using a knife or an offset spatula, smear a thin, even layer of black piping-consistency icing on the center of the cookie (cover the area of the jack-o’-lantern’s eyes and mouth). Let dry for 1-2 hours.
Outline perimeter of pumpkin cookies with orange piping-consistency icing. Then pipe two triangular eyes and a toothy jack-o-lantern smile. Let sit for 2-3 minutes, then use orange flooding-consistency icing to carefully fill the space surrounding the eyes and mouth (leave black eyes exposed). Let dry for 2-3 hours.
Use orange piping-consistency icing to outline perimeter of flooded cookie, then outline eyes and mouth. Pipe 4 additional lines down the cookie, not piping over the facial features, to resemble the grooves of the pumpkin.
Use piping-consistency white icing to pipe pumpkin stem. Load yellow icing into piping bag and fit with an open star tip (#16) and pipe 3-4 flowers on the top of the pumpkin, then use white icing to pipe a small dot in the center of each flower. Let dry for 1-2 hours.