Transform Pumpkin Spice Cookies into festive jack-o-lanterns by decorating with some colorful royal icing. These lightly ginger spiced cookies are just as delicious un-frosted. For these cookies I used royal icing. I used a pastry bag with a #2 tip to pipe around the edge of the cookie with a thick piping icing, (You could also use a plastic squeeze bottle with a tip available in decorating stores), then filled in the cookie using a thinner flooding icing. To make thicker icing add more confectioners’s sugar, to make the icing thinner add more egg white or small amount of warm water. For the pumpkin I used orange food coloring with a drop of red and black. For the stem I used leaf green food coloring with a bit of juniper green added and sprinkled a little sour apple colored edible glitter to add some sparkle (available in decorating stores.) I have included a basic recipe for confectioner’s sugar icing along with recipes for Royal Icing. Royal Icing made with egg whites is generally not consumed but is great for non-edible decorations such as gingerbread houses or tree ornaments. Since the egg whites are not cooked there is a greater risk of salmonella. Royal Icing made with meringue powder is safe to eat. For more information, see my Royal Icing page.