• Preheat your oven to 180°C (or 160°C for fan-assisted ovens, Gas Mark 4 or 350°F) and line a couple of baking tray with greaseproof paper. Set aside.
• In a large bowl, cream together your butter/margarine and sugar until it is light and fluffy in both colour and texture. Add the egg and mix until combined.
• Sift the flour into the mixture and mix to form a somewhat stiff dough - you may need to use your hands to bring it together.
• Gently knead the dough on a well-floured work surface before rolling it to around 1cm (⅓ inch) thick. Using a circular or pumpkin-shaped cutter, cut your biscuits and transfer them to your prepared baking tray.
• Bake in your preheated oven for about 10-12 minutes until the edges of the biscuit are just golden.
• When still warm but cool enough to touch, add a teaspoon of the chocolate spread to the underside of half your biscuits, and pop the other half on top of these to sandwich them together. Leave to cool completely before decorating.

For Decorating:

• To make the orange icing for your pumpkin biscuits: In a small bowl, mix the icing sugar and gradually add small amounts of boiling water until you're happy with the consistency - "gloopy" is a great way to describe it! Add a few drops of orange food colouring (or equal amounts of red and yellow) until your icing is the desired shade of orange.
• Before covering your biscuits with the orange icing, prepare your pumpkin faces. Roll a small amount of black fondant icing to a couple of millimetres thick, and using a small knife and any sugarcraft tools you may have to make a variety of pumpkin-style faces. Set aside.
• To cover your biscuits in the orange icing, gently dip the top of your biscuits into the icing to cover, allowing any excess to drip off before flipping upright again. Alternatively, you can spread the icing on top, but this won't allow as even a finish.

  While the icing is still wet, add your pumpkin faces on top. Allow to set for a couple of hours before enjoying!