First, prepare the pumpkin bars. Preheat oven to 350F. Line two 9x13 baking pans with parchment.

Mix pumpkin bread according to package directions, and stir in 1 cup chocolate chips.

Divide the batter evenly between the two baking pans, and cook for 30-35 min, until a toothpick inserted in the center comes out clean.

Let cool completely.

When ready to assemble, make the frosting. In the bowl of a stand mixer fitted with the whisk attachment, beat the butter until creamy. Add in the powdered sugar, one cup at a time, followed by the milk or cream. Stir in the salt and vanilla. Scoop into a pastry bag fitted with a flat decorating tip.

Cut out as many mummies as you can out of your pumpkin bars with a gingerbread man cutter. Save the scraps for another recipe.

Grab your candy eyeballs, squeeze a small bit of frosting on the back of each, and place on all your mummies. Decorate as desired with the frosting.

Serve immediately, or store at room temp. Enjoy!