Halloween Sprinkle Pops

In medium bowl, stir cookie mix, flour, butter and egg until dough forms. Shape dough into a ball; flatten slightly. Wrap dough in plastic wrap; refrigerate 1 hour or until firm.

Heat oven to 375°F. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 3-inch pumpkin-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Insert craft stick halfway into center of each cookie.

Bake 8 to 10 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely. Decorate cookies with icing and candy sprinkles. Let stand until set.