Whisk together the flour, baking soda, baking powder and salt.
Beat the butter and sugar until light and fluffy.
While the mixer is running add the egg then the vanilla.
Slowly add the flour mixture and scrape the bowl down.
Place the cookie dough on parchment. Roll flat with a rolling pin.
See below for the link to print out the pumpkin outline I used.
With an exacto knife, cut around the perimeter to create the shape.
Cut out different faces.
Chill on baking sheet for 30 minutes in the refrigerator.
Bake for about 10 minutes.
Let cool.
For the Glaze:
Add half and half to confectioners sugar in tablespoon increments while mixing. Add some to a piping bag (this is for the stem). Add orange food coloring until you have reached a desired color.
For the Assembly:
Start by piping the white chocolate onto the stem of the cookie. Cover with golden sanding sugar.
Cover with golden sanding sugar.
Pipe the outline. Quickly flood and smooth the center.