Place Oreos in a food processor or blender.  Blend until they become fine crumbs.

Transfer crumbs to a large mixing bowl.

Add cream cheese to crumbs and beat with an electric mixer until mixture is uniform.

Use a cookie scoop to make 1-inch balls.  Roll them in your hands until they are round and smooth.  Place them on a baking sheet lined with parchment paper.  Refrigerate for 15 minutes.

Melt the green candy melts as directed on the package and transfer to a small ziplock baggie. Cut a small corner of the bag off and pipe leaves onto a piece of parchment paper.  Place leaves in the refrigerator until hardened.

Use a toothpick to create the lines of the pumpkins.  Refrigerate again for an additional 10 minutes.

In a microwave-safe bowl, melt orange candy melts in 30-second intervals, stirring often.

Using a fork, dip each Oreo ball into the melted chocolate until covered.  Allow excess chocolate to drip off.  Place dipped ball onto a baking sheet lined with parchment paper.  

Carefully place eyeballs on the pumpkin face and press ⅓ of a pretzel stick into the top of the pumpkin along with a leaf. 

Put chocolate chips into a small ziplock baggie and microwave in 30-second intervals until melted.

Cut a very small corner of the baggie off and pipe a mouth onto each pumpkin face.

Refrigerate until candy coating has hardened.