Heat oven to 400°F. Remove pie crusts from pouches; unroll on work surface. With 3 1/2-inch pumpkin-shaped cutter, cut 8 pumpkins from each crust. Place 6 pumpkins on each of 2 ungreased cookie sheets. Place 1 craft stick on each pumpkin, so tip of stick is in center of each pumpkin. Spoon slightly less than 1 tablespoon pumpkin butter on each pumpkin, covering stick, to within 1/2 inch of edge.