To make, follow these steps:

  1. Use a Pumpkin-Shape Cookie Cutter to cut pumpkins from rolled sugar cookie dough that’s prepared according to your favorite recipe. Bake as directed.
  2. Spread a layer of orange icing on the main portion of the pumpkin.
  3. Add your favorite jack-o’-lantern face shapes to the pumpkin cookies using black icing, and cover the stems with green icing. To make, follow these steps:
  4. Place orange-color and yellow-colored candy coating disks in separate microwave-safe bowls. Microwave separately on high until melted and smooth, stopping to stir every 30 seconds.
  5. Insert orange straws into bases of large marshmallows. Dip part or all of each marshmallow in candy coating, spooning it over if necessary and letting the excess drip off into bowl.
  6. If desired, sprinkle with orange and black nonpareils.
  7. Lay the marshmallows on waxed paper (or insert the straws into florists foam to avoid a flat side) to let harden.
  8. For two-layer candy corn marshmallows, omit the nonpareils. After the first coating layer has firmed up, dip the marshmallow in a second color of candy coating, keeping the first layer of coating visible. Let them stand on waxed paper or in florists foam until coating is firm. To make, follow these steps:
  9. In a mixing bowl stir together 1/2 cup peanut butter and 3 tablespoons softened butter. Gradually add 1 cup sifted powdered sugar, stirring until combined. Shape into 1-inch balls; place on waxed paper. Let stand until dry (about 20 minutes).
  10. Chop 8 ounces of vanilla-flavor white candy coating. Place in a heavy saucepan; cook and stir over low heat until melted and smooth. Cool slightly. Dip the balls, one at a time, into the coating. Let the excess coating drip off. Place them on waxed paper and let them stand until the coating is firm.
  11. Use a clean, small paintbrush and red food coloring to paint veins on the eyeballs.
  12. Pipe small dots of black icing for the pupils. Test Kitchen Tip: Take this Halloween dessert to the next level by building a cake foundation, frosting, then sprinkling on the cookie crumbles. Finish with the dipped strawberries and frosting “vine” decorations. Test Kitchen Tip: Because the webs set up quickly, we recommend that a second person (such as your little sous chef) add the salt as you drizzle each web. To make, follow these steps:
  13. Pipe frosting high onto prepared cupcakes. Carefully slice chocolate swirl snack cakes in 1/4-inch pieces for the swirly zombie eyes. The chocolate coating on the cakes will crack off easily, so be careful during this step. Or just remove the outer chocolate altogether.
  14. Press the eyes onto the frosting faces atop the cupcakes. Cut round gummy candies in half, and press them into the sides of the frosting like ears.
  15. Cut black licorice into small pieces and attach as the zombies’ noses. Finally, press gum or mints into the frosting to create teeth.