Preheat oven to 350°F.
In the bowl of a stand mixer fitted with a paddle attachment, cream together cream cheese and butter.
Mix in sugar until light and fluffy. Add egg yolks one at a time, mixing after each one.
Add vanilla extract and orange food coloring.
In a large bowl mix flour and salt.
Slowly add flour mixture to butter mixture.
Mixing until the dough comes together. If it seems to not be coming together all the way in the bowl, place it on a flat surface and knead with extra flour until dough comes together.
Roll dough out to about 1/4-inch thickness.
Cut out 48 pumpkin cookies.
Take 16 cookies and cut out a circle or smaller pumpkin shape in the center.
Lay cookies on a prepared baking sheets and bake for cookies for 10 minutes.
Use Black Cookie Icing to pipe Jack-O-Lantern faces onto 16 of the cookies. Set aside to dry.
Place 16 solid base cookies (without the face) on a flat surface.
Pipe black icing around the edges of 16base cookies.
Stack center cookies (with centers removed) on top of base cookies.
Fill centers with hard chocolate candies.
Pipe black icing around the edges of center cookies and top with the 16 Jack-O-Lantern face top cookies.
Let cookies dry uncovered 6-8 hours or overnight.
You can use M&MS or Sprinkles inside of these cookies