1-First: combine the dry ingredients in a large bowl. Add 3 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 cup granulated sugar, 1/3 cup powdered pumpkin, and 2 teaspoons pumpkin pie spice.

2-Next, cut in 1 cup of softened unsalted butter until the mixture looks crumbly. In another bowl, whisk together 1 large egg, 3 tablespoons heavy whipping cream, and 1 teaspoon vanilla extract. Add this wet mixture to the dry ingredients and stir until it forms a dough. Wrap the dough in plastic wrap and chill it in the fridge for at least 4 hours or overnight for best results. You can even freeze it for up to 2 weeks if needed.

3-Once chilled, preheat your oven to 400°F (204°C). Roll the dough to about 3/8 inch thickness on a floured surface. Use a candy corn cookie cutter to shape the cookies, as they mimic mini pumpkin pie slices. Bake them for 5-8 minutes until the edges turn golden. Let them cool on the sheet for 5 minutes, then move to a rack to cool completely.

4-Now for the pumpkin spice royal icing: Mix 3 tablespoons meringue powder, 4 cups powdered sugar, and 6 tablespoons water in a clean bowl. Beat on low to combine, then add 1 tablespoon corn syrup and beat on medium-high for 5 minutes until smooth. Divide the icing into three parts. For two-thirds, add pumpkin gel food color and thin with water for flooding, plus 2 teaspoons pumpkin pie spice. Mix warm brown and ivory gel colors for a crust shade, keeping it stiffer, and leave the rest white. Use piping bags with tips to outline and flood the cookies with the pumpkin color, pipe the crust with a petal tip, and add a white rosette for whipped cream. Let each layer dry fully before the next step. This whole process includes 12 minutes of baking time after chilling.