Take your thawed phyllo dough out of the fridge and remove from package. Place a slightly damp towel over your dough so it does not dry out.
Mix together your pumpkin spice and brown sugar in a small bowl.
Place your Bundt pan, wine bottle or plastic water bottle on the table. Tear off pieces of foil that are no larger than a piece of paper. You need one piece for each ghost. (15)Wrap one piece of foil over your bottle or center of your Bundt pan and form it over top so that it resembles a ghost shape making sure the "head" stays round.
Take a sheet of phyllo dough a brush it gently with the melted butter. Sprinkle some of the sugar mixture over top of your sheet and then fold it in half.
Drape the phyllo sheet over your foil mold and gently press the dough into the foil. It should look like a ghost shape that is larger on the bottom.
Remove the entire ghost from the mold (with tin foil) and place directly onto a baking sheet so it is standing upright. Repeat with the rest of your ghosts.
Bake with ghosts standing up on the middle rack for 5-7 minutes or until they turn golden brown. Remove and let fully cool.
Optional* While cooling, melt your chocolate in the microwave for 30 seconds and stir. Reheat for another 30 seconds and stir until the consistency is smooth. Drizzle the chocolate over top of each ghost.If you are not drizzling with chocolate, you still need to melt about 2 oz. to use as the glue for the eyes!
When the chocolate has hardened a bit, add your candy eyes. (If you try to add them while the chocolate is super wet, the eyes will fall.) Serve at room temperature within a few hours.
You can use cinnamon instead of pumpkin pie spice or leave it out all together.Sift powdered sugar over top of your ghosts if you want a white ghost!