One day in advance: Bake brownies and cookies. Bake brownies in cake pan and cool. Make roll-out cookies following recipe instructions. Use mini pumpkin cutter from set to cut out 15-18 mini pumpkins. Bake and cool.

Tint icing. Combine Leaf Green and Lemon Yellow for green shown. Use icing colors listed to tint ½ cup icing black and ½ cup orange, ¼ cup green . Reserve white icing.

Cut and ice brownies. Using the ghost cutter from the set, cut out 5-6 brownies from pan. Using decorating bag with tip 10 and white icing, outline and fill in brownie surface. Using the tapered spatula, smooth the icing on ghost face and arms, adding spatula marks on the lower half of the brownie.

Decorate brownies. Pipe ghost faces. Using decorating bag with tip 2 and black icing, pipe facial features on ghost brownies.

Ice pumpkin cookies. Use the spatula to ice mini pumpkin cookies with orange icing. Using decorating bag with tip 1 and black icing, pipe pumpkin facial features. Using decorating bag with tip 2 and green icing to pipe stems.

Assemble treats. Position 3 pumpkin cookies along the bottom edge of each ghost brownie.