Using "painting method" and Pumpkin mold, mold 20 to 25 pumpkins. Refrigerate until firm; unmold. Make desired amount and flavors of truffles, refrigerate until ready to position.

Use Sports Ball Pan, 2 pks. of melted cocoa candy and make shell top and bottom. Fill pan or mold to the top edge with melted candy. Tap on counter to remove air bubbles. Let chill in refrigerator for 10-15 minutes or until a 1/4 in. shell has formed. Pour out excess candy, smooth top edges with spatula and chill for 15-20 minutes longer. Carefully unmold shells (if you have difficulty removing shells, place in freezer for 2-3 minutes, then unmold). Excess candy can be reheated and used again. Refrigerate until firm, unmold.

Tint large batch of cookies yellow and use largest maple leaf cutter to cut 28 "feathers". Before baking, sprinkle cookies with sugars: 7 yellow, 8 orange, 13 red. Use smallest maple leaf cutter to make 2 yellow "feet". Bake and cool according to directions. Attach lollipop sticks to backs of feather cookies with melted candy.

Roll out chocolate cookie dough. Cut turkey body out and 2 wings using largest oak leaf cookie cutter. Bake and cool according to directions. Use melted candy to attach lollipop sticks to backs of wings; attach 2 lollipop sticks to back of body for support. Pipe eyes and wattle (tint white Candy Melts® red) and attach candy corn nose with melted candy in cut parchment bag.

Glue 10 in. Cake Circle to bottom of craft circle; wrap with foil. Attach bottom half of chocolate shell to base and pumpkin candies to side of base with melted candy. Insert feathers in ascending order behind candy base, trimming sticks to desired lengths. Attach feet to base with melted candy. Insert body and wings. Fill shell with truffles and pumpkin candies. Position top of shell.