Preheat your oven to 350°F.
Cream together the butter and sugar until fluffy.
Add in the egg and vanilla, mixing well.
In a separate bowl, mix the dry ingredients: flour, baking soda, cocoa powder.
Combine the wet and dry mixtures until just incorporated.
Fold in the pumpkin puree and candy corn gently.
Scoop spoonfuls of dough onto parchment-lined baking sheets.
Bake for 10-12 minutes or until edges are set.
Let cool on the baking sheet for a few minutes before transferring to a cooling rack.
Decorate with black food coloring and more candy corn after cooling.