Preheat oven to 350 degrees and line two cookie sheets with a silicone mat.

Using a standing mixer, beat the powdered sugar, egg, vanilla, almond, and butter until light and fluffy.

Using a medium bowl, whisk the flour, baking soda, and cream of tartar.

Gradually beat in the dry ingredients into the wet ingredients until a dough forms.

If the dough is still sticky, beat in ¼ C of flour into the dough until a non-sticky dough forms.

Sprinkle flour onto a cutting board and roll out the cookie dough to about 1/4in thickness.

Cut out the Mickey Mouse shapes and place onto the cookie sheet.

Bake in the oven for 8 minutes.

Remove from oven and allow to cool completely.

Using a standing mixer, beat the egg whites, cream of tartar, pure vanilla extract, pure almond extract and powdered sugar until combined, and stiff with peaks.

Continue to beat for about 6-7 minutes on medium speed.

Scoop about 3 C of icing into 1 bowl and mix in a few drops of orange food coloring into the bowl.

Scoop 1 C into the piping bag fitted with #3 tip.

Mix in 1 tbsp of water into the rest of the orange icing and pour into a squeeze bottle.

Scoop 1 C of the white icing into another bowl and mix in a few drops of the brown gel food coloring.

Scoop the brown icing into the second piping bag with #3 tip.

Using the rest of the white icing, mix in a few drops of green gel food coloring and scoop the icing into the third piping bag with #68 tip.

Using the black edible marker, draw out the lines of the pumpkin on the cookies.

Using the orange piping bag, pipe outlines of the pumpkin on the cookies.

Using the squeeze bottle, fill in the pumpkins.

Allow the orange icing to harden for an hour before piping a brown stem and green leaf.

Allow to harden for a few hours before enjoying!