Whisk flour, baking powder, and salt in a bowl. Set aside. This keeps the dry stuff from clumping like a pile of Halloween confetti.

Cream butter and sugar in a separate bowl until light and fluffy. It should look like soft clouds, not a butter brick. Beat in egg and vanilla until fully incorporated.

Gradually add dry ingredients to the wet mixture. Mix until just combined—overmixing makes tough cookies, and nobody needs that drama.

Divide the dough in half. Color one half orange, the other half black (or leave as is for classic shapes). Chill for 30 minutes to 1 hour; this helps the cookies hold shapes when baked.

Roll out dough on a lightly floured surface to 1/4 inch thickness. Cut into spooky shapes: ghosts, pumpkins, bats, witches’ hats—let your inner baker scare up some fun.

Place shapes on a parchment-lined baking sheet. Chill about 10 minutes to prevent spreading.

Bake at 350°F (175°C) for 8–10 minutes, or until the edges start to set and just barely brown. Don’t overbake—nobody wants crunchy pumpkins.

Cool on a rack completely before decorating. Then go wild with frosting, sprinkles, and edible glitter if you’re feeling extra dramatic.