In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Divide the dough in half. Wrap each half in plastic wrap and flatten into a disc. Refrigerate for at least 1 hour.

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Cut out pumpkin shapes using a cookie cutter.

Place cookies on the prepared baking sheets, about 2 inches apart.

Bake for 8-10 minutes, or until edges are lightly golden.

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

In a medium bowl, whisk together the powdered sugar, milk, and light corn syrup until smooth. If using, stir in the almond extract.

Divide the icing into two bowls. Tint one bowl orange with food coloring and the other black.

Once the cookies are completely cool, use the orange icing to fill in the pumpkin shape. Use the black icing to pipe eyes, nose, and mouth details.

Let the icing dry completely before serving or storing.