• Preheat oven to 350 degrees.
• In the bowl of a stand mixer, add the butter and sugar and cream together using the paddle attachment until light and fluffy, or about 3-5 minutes.
• Add the eggs one at a time, mixing on low speed and scraping between each addition. Then, add the vanilla and salt and mix just until combined.
• In a separate large bowl, whisk together the baking powder, baking soda and flour. Add the flour mixture to the butter mixture and mix on low speed until combined.
• Optional: cover dough with plastic wrap and chill in the fridge for 20 minutes to 2 hours.
• Using an ice cream scoop or a spoon, form 2" balls and place on an ungreased baking sheet about 2" apart.
• Bake in a preheated oven for 8-9 minutes, or until lightly golden on the edges.
• Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Buttercream Frosting

• In a large bowl, add the room temperature butter and beat until light and fluffy using a hand mixer, or a stand mixer with the paddle attachment.
• Add in the vanilla, powdered sugar and milk and mix on low until all ingredients are combined, then beat on medium until light and fluffy.
• Add in food coloring and mix again until well combined and there are no streaks of color remaining.

Decorating

• Using an offset spatula or a knife, spread the frosting onto the cooled sugar cookies and add decorate with candy corns to create the desired Jack-O'-Lantern design.
• Serve immediately or store in a single layer in an airtight container in the refrigerator for up to 4 days. Enjoy!