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.
Notes
If melted orange candy melts are too thick, stir in a little coconut oil.
To store, place your pumpkins in an airtight container in the fridge for up to six days.
Place your pumpkin balls in an airtight container and freeze for up to 5 months.