Whisk together flour, salt, baking powder, cinnamon, ginger, nutmeg, and allspice in a medium bowl.
Beat together brown sugar, sugar, and butter with an electric mixer or stand mixer (with paddle attachment) on medium speed until well combined. Beat in egg, pumpkin, orange zest, and vanilla until well combined.
Slowly beat in dry ingredients into wet ingredients with mixer on low speed until combined.
Divide dough into 3-4 equal pieces onto plastic wrap. Form into disks and completely wrap in plastic wrap. Refrigerate for at least 2 hours or up to 3 days.
Preheat oven to 350 degrees F. Place oven racks in upper and lower third of oven. Line baking sheets with parchment paper.
Roll out cold dough on a well floured work surface until dough is about 1/4-inch thick. If dough is too sticky, roll with more flour. Using cookie cutter, cut out cookies and place on prepared baking sheets leaving about 1-inch space between cookies. Reroll scraps and cut until dough is gone. Repeat with remaining dough. If dough becomes too soft, refrigerate again for about 20 minutes or until cold and firm.
Bake cookies in batches about 16-22 minutes or until lightly browned, rotating pans halfway through baking. Cool cookies on pan for about 10 minutes then transfer to wire racks. Cool completely before decorating.
When cookies are cool, prepare icing. Beat together sugar and meringue powder in the bowl of a stand mixer (or use an electric mixer) on low speed until well combined.
Stir together water and extracts in a mixing cup or bowl with spout.
With mixer on low speed, slowly add water mixture, mixing until well combined. Icing may appear runny at first. Increase speed to medium and mix for 4 minutes scraping down sides of bowl as needed. Then increase mixer speed to high and beat an additional 3 to 5 minutes or until icing is stiff and glossy and the whisks can stand up in icing without sinking.
Spoon half of icing into another bowl. Slowly add more water to one bowl until icing is consistency of hair gel. Dye icing black with gel paste then pour or spoon into squeeze bottle.
Gently squeeze icing to outline martini onto cookie with black icing. While icing is still wet sprinkle rim of glass with sanding sugar and gently shake off excess. Let icing set a few minutes to firm.
Slowly add water to other bowl of icing until consistency of hair gel. Dye icing orange with gel paste then pour or spoon into squeeze bottle. Gently squeeze to fill in martini glass as desired. Let icing set about 6 hours or overnight.
SNAPPY TIPS: The consistency of the icing can be a little tricky so be sure to add a little water at a time to get the right consistency.SNAPPY SUBSTITUTIONS: Instead of almond/hazelnut extract in the cookie dough, you can use vanilla or another flavored extract. Instead of the spices listed in the cookie dough you can substitute pumpkin pie spice.
Keywords: homemade cutout cookies, martini shaped cookies