Mix in the egg, egg yolk, and vanilla extract until combined. Scrape down the sides of the bowl.

In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the dry ingredients and mix on low speed until a soft dough forms.

Preheat the oven to 350°F. Roll the dough to ¼-inch thickness and cut into your desired shapes.

Arrange the cookies on a parchment-lined baking sheet about 1 inch apart. Bake for 10–12 minutes or until the edges are lightly golden and the tops are set.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Once completely cool, decorate with vanilla buttercream and your favorite piping tips.

In a stand mixer fitted with the paddle attachment, beat the softened butter for 2–3 minutes until smooth and creamy.

Gradually add the powdered sugar and mix on low speed until combined. Increase the speed and beat until light and fluffy.

Mix in the vanilla extract and 1 tablespoon of heavy cream. Add more cream as needed until the buttercream reaches a smooth, spreadable consistency.

Add a few drops of orange gel food coloring and mix until evenly combined. Adjust the color as needed.

Pipe an oval of orange buttercream in the center of each cooled pumpkin cookie.

Pour orange sanding sugar onto a small plate or shallow bowl. Gently press the buttercream side of each cookie into the sanding sugar until coated. Sprinkle additional sanding sugar along the sides of the buttercream if needed.

Place a chocolate chip at the top of each pumpkin to create the stem.

Add any extra decorations as desired and enjoy!