1.If you're going to make the cookies yourself, here is the directions:
Preheat the oven to 350°. Coat 2 baking sheets with nonstick cooking spray. In bowl, combine flour, baking soda, salt and allspice. In small bowl, stir together the pumpkin and milk. In large bowl, beat sugar and butter until blended, 1 minute. Beat in eggs. On low speed, alternately beat in flour mixture and pumpkin mixture, ending with flour mixture.
2. Drop 1/4-cupfuls of dough onto prepared sheets, spacing 2 inches apart. Spread slightly with spatula. They will not spread much during baking so try to make them pretty flat.
3. Bake 1 sheet at a time , until toothpick inserted in centers tests clean. It took 11 minutes for me. Remove cookies to rack to cool.
To make the icing:
Blend confectioners sugar, corn syrup, vanilla and 3 tablespoons plus 2 teaspoons milk until smooth. Remove 1/3 cup icing to small bowl and stir in cocoa and remaining 2 teaspoons milk. Make sure you get all the clumps of cocoa broken up. Transfer chocolate icing to plastic bag; snip off corner.
5. Turn cookies flat-side up (bottom of the cooking facing up). Spread white icing over one cookie. Beginning in center, pipe a spiral of chocolate icing onto cookie. Starting in center of spiral, drag a knife through spiral for spiderweb pattern. Repeat with all cookies. Let stand until set. If you get to a spot where your chocolate won't squeeze out easily then you probably have a little cocoa clump. Just squeeze it out onto a plate or whatever by pinching with your fingers.