For the cookies:

1. Sift the flour, arrowroot powder, and salt in a large bowl.
2. In your stand mixer fitted with a paddle attachment, cream the butter and sugar together. Add the eggs while mixer is going. Scrape down the sides of the bowl.
3. Add vanilla and almond extracts and mix to combine.
4. Add in 4-6 drops of orange food coloring. Mix again to combine.
5. Pour in the flour mixture and mix until everything is well incorporated, scrape down the sides a few times.
6. Put the dough in a plastic bag, roll it out to fill the bag, and then chill it in the refrigerator at least 20 minutes or up to two days.
7. Preheat oven to 375°F and line a baking sheet with parchment.
8. 
Once the dough is chilled, place it on a rolling mat, sprinkle with flour and roll out with a rolling pin. 
9. Cut pumpkin shapes out, and then two circles for each pumpkin. Using the circle cutter, cut half circles in the sides of the pumpkin to attach the ears. Gently press the circles into the half moon indentations to connect. Re-roll any extra dough for more cookies if necessary.
   
10. Place them on a non-stick baking sheet and, using a scribe, draw pumpkin lines on the pumpkin.
    
11. Bake for 12 minutes and let cool before decorating.

For the decorations:

1. Melt the yellow candy melts in a microwave safe bowl, like glass. Microwave for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Use can alternatively use a double boiler for melting. Pour melted chocolate into a piping bag with a small amount of the tip cut off.
2. Draw on the eyes, nose, and smile, using a scribe to smooth out any lines or bumps in the chocolate. If chocolate starts to harden too soon, microwave bag for an additional 5-10 seconds.
3. Next melt the green chocolate in the same manner as above. Draw on the green stems for the cookies.
4. Set aside to cool and let the chocolate harden, up to 30 minutes, and enjoy!