Preheat the oven to 350 F. Line a cookie sheet with parchment paper and lightly spray with baking spray. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment combine butter and sugar. Beat on a medium-high speed until smooth.

Add in eggs and mix until just combined.

Next, add in vanilla and butter emulsion and mix to incorporate. Add in flour, baking powder, salt and baking soda and just until just combined.

Turn the dough out into a clean, floured surface. Roll out to ¼” thickness and use the cookie cutters to cut out as many cookies as you can.

Reroll the scrap dough and cut out the remaining cookies. Place 12-14 cookies on the prepared baking sheet with 1” spacing between them.

Place them into the preheated oven on the center rack. Bake for 12 minutes, until the edges have started to set and the cookie has gained a little bit of color.

Once baked, remove from the oven. Let the cookies rest on the cookie sheet for a few minutes to set up, then transfer them to a wire cooling rack. Repeat the baking process with the remaining cookies, until they are all baked.

Once all of the cookies have been baked and are cooling, make the icing.

In the bowl of a stand mixer fitted with a paddle attachment combine powdered sugar, hot water, meringue powder, corn syrup and vanilla.

Mix on a medium speed for 3 minutes, until well combined and smooth. Set a total of 10 small bowls out.

In the first 5 bowls, spoon ⅓ cup of frosting into each. Add 1 Tbsp of water to the remaining frosting in the mixing bowl and mix to combine.

Divide the frosting that is in the mixing bowl evenly between the remaining 5 bowls.

The first set of bowls will be used for the edge frosting. Add food coloring into each bowl until the desired colors are reached. The gray is accomplished by adding in one drop of black food coloring. If you wish for a darker gray, just simply add a couple more drops of black food coloring.

The remaining 5 bowls will be used for the flood frosting and should match the colors of each edge frosting color.

Spoon each frosting into separate piping bags and tie the tops of each of the bags to prevent frosting from spilling out of the top. Use scissors to cut a very very small opening into the tip of each piping bag.

You can always cut the tip a little larger if it is too difficult to pipe the frosting out.

Use the orange edge frosting to outline the base of the pumpkin, then use the green edge frosting to outline the stem.

Next use the orange flood frosting to fill in the base of the pumpkin, then smooth out using a sugar stir needle.

To smooth out, hold the sugar stir needle at about a 45 degree angle and swirl in small circles. This gently pushes the frosting around in an efficient manner.

Pull the frosting to meet the edge frosting. If the frosting is still not smooth after it is completely filled in, gently hold the sides of the cookie and shake a few times to level out. Fill in the stem with the green flood frosting and smooth out using the sugar stir needle.

Repeat the frosting process with the remaining jack o lantern cookies, then set aside to allow them to set before adding the finishing details.

Once the base layer of frosting has set, use the black edge frosting to outline eyes, nose and mouth for the jack o lantern.

Fill in the outlined face with the black flood frosting, then smooth out with the sugar stir needle being careful not to disturb the frosting underneath. Repeat with the remaining jack o lantern cookies.

Use the black edge frosting to outline the gravestone, then add a second smaller outline inside the first one, mimicking the same shape.

Using the black edge frosting, make two horizontal lines in the empty middle space. Fill the center of the two outlines with the gray flood frosting, then smooth out using a sugar stir needle.

Repeat the frosting process with the remaining gravestone cookies, then set them aside to allow the frosting to set before adding the finishing details.

Once the base frosting has set, use the gray flood frosting to fill in the remaining middle space of the cookie. Use a sugar stir needle to smooth out. Use the black edge frosting to touch up the horizontal lines in the center to allow them to stand out.

Next, use the orange edge frosting to add RIP in the middle of the two horizontal lines. This is best done by starting with the letter “I” to center up the word. Repeat with the remaining gravestone cookies.

Use the purple edge frosting to outline the spiderweb. Next, use the purple flood frosting to fill in the center, then use a sugar stir needle to smooth out.

Repeat the frosting process with the remaining spiderweb cookies, then set them aside to allow them to set before adding the finishing details.

Use the black edge frosting to make four lines, each going from one pointed tip of the cookie to the opposing tip. Still using the black edge frosting, make slightly curved lines connecting the four original lines to make a spiderweb. Repeat the frosting process with the remaining spiderweb cookies.

Use the black edge frosting to outline the shape of the cauldron, then fill in the center using the black flood frosting. Smooth out the flood frosting using a sugar stir needle.

Repeat the frosting process with the remaining cauldron cookies, then set them all aside to allow the frosting to set before adding the remaining details.

Use the green edge frosting to add dots of varying sizes around the top of the cauldron, make it look like the brew is bubbling over. Then, use the gray edge frosting to make a curved line to the edge of the cauldron for definition. Repeat the frosting process with the remaining cauldron cookies.

Use the black edge frosting to make three curved lines on the lower portion of the wings. Use the orange edge frosting to make two dots for the eyes on the body of the bat. Repeat the frosting process with the remaining bat cookies.

Use the black edge frosting to outline the edge of the coffin, then use the black flood frosting to fill in the center. Smooth the frosting out using a sugar stir needle. Repeat the frosting process with the remaining coffin cookies, then set them aside to allow them to set before adding the finishing details.

Use the gray edge frosting to make an outline mimicking the same shape of the coffin. Using the same gray outline frosting, make two horizontal lines in the upper middle part of the cookie.

Use the orange edge frosting to add RIP in the center of the horizontal lines. Repeat with the remaining coffin cookies.

Use the black edge frosting to outline the body of the spider, then make two lines on each side of the body to make the legs. Fill in just the center body part of the spider with black flood frosting, then smooth out using a sugar stir needle. Repeat the frosting process with the remaining spider cookies, then set them aside to allow them to set before adding the finishing details.

Use the purple edge frosting to make a mouth and two pointed teeth on the lower portion of the spider body. Use the orange edge frosting to make two dotted eyes in the upper portion of the spider, then dot the center of each eye with a black dot using the black edge frosting. Repeat the frosting process with the remaining spider cookies