Cream softened butter and sugar until smooth and no longer grainy. Using a stand mixer is helpful for this.
Add in eggs and vanilla and mix well.
Sift the four, baking powder, and salt together and add to wet mixture.
Continue mixing to make sure all ingredients are thoroughly blended, and until the dough begins to form a ball.
Form the dough into a ball and wrap in plastic wrap.
Put in the refrigerator for about 6 hours or overnight.
Preheat oven to 325 degrees.
Pull the cookie dough out of the refrigerator and allow to come to room temperature to soften (10-15 minutes).
Sprinkle flour on clean counter or cutting board.
Roll the dough out to a ¼" thickness and use pumpkin cutter to begin to make your cookies.
Line a cookie sheet with parchment paper.
Using a metal spatula move the unbaked cookies to the parchment lined cookie sheet.
Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked.
Remove from the oven and immediately place cookies on wire rack for cooling.
Directions for Icing:
Combine egg whites, powdered sugar and cream of tartar to mixing bowl and beat for 4-5 minutes.
If icing seems too thin, you can add in extra powdered sugar in ¼-1/2 increments until desired thickness.
Divide the icing in half placing part in a separate bowl to color with icing.
Add several drops of each gel food coloring into one bowl of icing. Stir well to mix the color.
Spoon the golden yellow icing into a frosting bag with a #5 tip. Spoon white icing into a separate bag.Twist the open end of the bags to push the icing to the tip.
Outline each of the pumpkin cookies with white icing. Squeeze the white icing back into a bowl and thin slightly with water. Add back to bag, then fill the cookies in. Allow the icing to dry for about 30-60 seconds before adding the the swirls.
Using the golden yellow icing in the pastry bag with a #5 tip draw swirls all over the the cookies.
Allow to dry 4-6 hours on a wire rack.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=31766