Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium sized bowl, whisk together the millet flour, tapioca starch, oat flour, baking powder, spice and salt. Set aside.
In a separate bowl, beat the softened butter and sugars on low speed for about 2 minutes, or until light and fluffy and lighter in colour.
Add the pumpkin puree and psyllium husk to the butter and sugar and beat for about 1 minute.
Gently mix half of the dry ingredients into the wet mixture, and then beat for about a minute to combine well. Fold in the remaining flour blend and then the chocolate chips.
Using a cookie scoop that holds 2 or 3 tablespoons. Scoop up the dough and place onto the prepared baking sheet, leaving about 3 inches of space between each cookie.
Bake the cookies in the preheated oven for about 13 minutes, or until the edges are golden brown.
While the cookies are baking, melt the chocolate chips in a microwave safe bowl, stirring every 30 seconds until smooth and melted.
Remove the cookies from the oven and place a round English muffin ring, or a large glass over the warm dough, and swirl for the perfect round cookie.
While the cookies are warm, press the peanut butter cups into the dough and pipe the melted chocolate on the sides of the cookies for the spider legs.
While the cookies are warm and the chocolate cups are soft, place two candy eyes on each cookie.
Leave the cookies to cool and the chocolate to set completely. If there are any left, store them in an airtight container for 3 to 4 days.