Stir baking mix, milk, sugar, and butter together in a bowl until a soft dough forms. Smooth dough gently into a ball on a floured cloth. Knead dough 8 to 10 times only.

Roll dough to 1/4-inch thickness on the floured cloth. Cut using a floured 2-inch circle cookie cutter. Cut circles to form pumpkins; cut stems from scrap dough.

Attach stems to cookies using a dab of milk and pressure. Place cookies on a baking sheet.

Bake until lightly golden around the edges, about 8 minutes. Cool for 10 minutes before transferring to wire racks.

While cookies cool, cut licorice in 3 different sizes for decoration.

Mix confectioners' sugar, milk, and orange extract together for frosting. Reserve some to dye with green food coloring.

Frost cookies and decorate with cut licorice and candy corn while frosting is still wet.