Preheat oven to 350 F

Spray madeleine pan with non-stick cooking spray

In a large bowl, combine pumpkin, eggs, sugar and oil until well blended

In a separate bowl, combine flour, pumpkin pie spice, baking soda, baking powder and salt

Gently pour small amounts of flour mixture into wet mixture a little bit at a time and stir after each pour until all of the flour is well combined into wet mixture.

Spoon batter into each mold and bake for 10-12 minutes, or until a toothpick inserted into the middle comes out clean

Allow to cool completely before adding chocolate and candy eyes

Melt white almond bark in a microwave safe bowl in 20-30 second intervals to prevent scorching

Using a spoon, carefully smear a small amount of almond bark on the end of madeleines to create the ghosts, and pipe zig zags onto madeleines to create mummies.

Add candy eyeballs while chocolate is still wet

Serve immediately and enjoy!