In a medium bowl, sift together the flour, salt, baking soda, and spices. Set aside.

In a large bowl, beat the butter and sugar until light and fluffy.

Add in egg, molasses, and pumpkin puree; beat until well combined.

Gradually add the flour mixture to the butter mixture, beating until incorporated.

Divide the dough in half, wrap each half in plastic wrap and place in the refrigerator for at least two hours.

Preheat the oven to 350 F and line two baking sheets with parchment paper.

On a lightly floured surface, roll out the dough to about ¼ inch thickness. If you like a thicker cookie, aim for about ½ inch thickness, but know they’ll take a little longer to bake.

Dip cookie cutters in a little bit of flour and then cut out the cookies from the dough.

Place cut out cookies on prepared baking sheets and bake for 8-12 minutes, until cookies are firm and the edges are just beginning to brown.

Cool for 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely.

In a medium bowl, whisk together the powdered sugar and meringue powder.

Add ¼ cup of warm water and beat on low speed until well combined. Beat on high speed until glossy and the icing holds stiff peaks.

Stir in additional warm water, a tablespoon at a time, until icing creates loose ribbons when drizzled with a spoon. Aim to have the icing ribbons disappear back into the bowl within 10 seconds of being picked up with the spoon. If needed, add more water or sugar to get the right consistency.

Transfer icing to a tipless piping bag or a piping bag fitted with a small round tip to decorate.

Decorate the cookies as desired. Let the icing set before serving.

Place the melting wafers in a microwave safe bowl. Heat in the microwave, stirring every 30 seconds until melted.

Dip desired cookies into the chocolate. Use a rubber spatula to scrape off excess chocolate.

Place dipped cookies on a baking sheet lined with wax or parchment paper to let chocolate set.