Bake and cool cake according to package directions. Prepare buttercream icing and tint orange.
Make pumpkin. Use spatula and orange icing to ice top of bottom half of cake. Attach top half of cake to bottom.
Use smooth side up of tip 1D to pipe curves on pumpkin. Smooth with spatula.
Tint fondant 1 1/2 oz. brown, 1 oz. green and 2 oz. yellow.
Make stem. Roll a brown fondant log, 2 in. long x 3/4 in. thick. Mold stem of pumpkin and bend slightly to resemble stem. Use veining tool from set to make lines. Place stem on top of pumpkin, attaching with buttercream icing.
Make leaves. Brush cornstarch into leaf of pan. Make a small ball of green fondant and press in pan to form leaf. Peel leaf out with knife. Repeat for each size leaf in pan. Attach leaves to cake with piping gel.
Create facial features. Roll yellow fondant 1/8 in. thick. Use medium round Cut-Out to cut two circles for eyes. Attach to cake with piping gel.
Cut a triangle, 1 in., for nose; attach with piping gel.
Cut mouth, 1 1/4 in. high x 5 1/2 in. long. Cut random square sections for teeth. Attach to cake with piping gel.
Roll out remaining brown fondant 1/16 in. thick. Use wide end of tip 2A to cut two circles for pupils. Attach to eyes with piping gel.
Make curlicues. Cut two brown fondant strips, 4 in. long x 1/8 in. wide x 1/16 in. thick. Wrap strips around lollipop sticks. Let set for 2 to 3 minutes. Remove from sticks and place on top of cake with piping gel.