Prepare cookie sheets by taping the waxed paper to them. Set aside.
In a large bowl using an electric mixer, beat all ingredients together until stiff peaks form; about 10 minutes.
Divide royal icing into two small bowls, one for each color. Add a drop of orange color to a bowl. Add a drop of leaf green and a drop of mint green to the other bowl. Mix until royal icing is desired colors.
Pour orange royal icing into the decorating bag with decorating tip #20 for the pumpkin. Apply firm pressure to your decorating bag pulling the tip away until the pumpkin is formed {about a half-inch in length}, release pressure then pull the tip away.
Using a toothpick, gently tuck orange points on pumpkins in.
Allow royal icing pumpkins to dry for about 20 minutes.
Pour green royal icing into the decorating bag with decorating tip #2 for the stem. Apply firm pressure to the decorating bag adding a small dollop of green to the pumpkin, release pressure then pull the tip away.
Allow Royal Icing Pumpkins to air dry for several hours. Enjoy!
Notes
Be careful not to put too much pressure on the pumpkin body as you are applying the stem or you risk damaging the pumpkin. They won’t be completely dry yet.Store in an airtight container away from light and humidity. Can be stored indefinitely.