Take 2 tbs of plain cream cheese and mix a little to loosen the mixture.
Spread onto the cooled cookies using a flat knife or using a mini palate knife.
Spread evenly and top using rice paper decorations. I sourced mine online, they are made from potato starch and the ink is organic edible ink coming from plant sources, completely harmless.
You could also use beetroot juice to colour the cream cheese or a little Spirulina to make a green sludge.
If you pop them in the fridge once decorated the cream cheese icing will set. I also used blanched almonds for fangs or try using your toasted pumpkin seeds. You could also use thick Greek style yogurt for the topping.
I hope you enjoy making the Halloween Cookies.