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So tincook which tip makes the pumpkin pate choux?
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A star tip like you would use for a swan. Only you pipe like you would a cream puff. If you've got time make little stems with a small round tip. The effect is subtle so I tend to make the batter a little on the stiff side. I don't put faces on them. I haven't made pumpkin flavored dough yet (unless you count pie spices). I just use the puree in the pastry cream filling (I make it with part evaporated milk and I always use cornstartch
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Now I'm thinking about a caramel apple bar...
There is a caramal apple cart making the rounds of the street faires here that will make it in a cup with apple pieces instead of a whole apple.
Maybe do it with 1/8's or 1/4's of apple on a stick (I've bet you've got some awesome sources for heirlomes) A bain of caramel, maybe one of fudge/ganach, one of cinnamon candy dip. Lots of toppings: nuts, mini marshmellow, choc chips, candy corn, grahm crackers, cookie crumbs....
I don't know if it will work with your service.
According to wiki, candy corn is made from fondent, marshmellow, and sugar syrup! Amazing... Not sure how panna cotta would hold up at candy corn size.
Little popcorn balls could be awesome. You could make truffles look like spiders really easy.
I'm down with pectin jellies. They're even better if you add some chopped toasted nuts to them. Nut brittles are the next logical progression.
There are some traditional Mexican, Spanish, or Italian cookies that are shaped like bones or skulls (ossi? I can't remember) Marzipan skulls are popular round here for Dia de Los Muertos (All Saints Day).