Begin by prepping your workspace. You will need a sheet of parchment placed on a cutting board or plate that will fit in the fridge/freezer, a dipping spoon and microwaveable safe bowls to melt the candy melts. I also recommend using a piping bag to decorate, but a Ziploc will work as well.
Transfer the golden Oreos to a food processor or use a large Ziploc and a rolling pin to crush the Oreos. Place in a large bowl.
Add the pumpkin pie spice and softened cream cheese to the bowl with the crushed Oreos and mix well. The dough should come together and ball up.
Measure out approximately 1 inch size (or one heaping teaspoon) of dough and roll into a ball. Set on the piece of parchment that you’ve placed on the cutting board or plate. Continue to roll out dough until all of it is used.
Place the entire sheet in the fridge or freezer to chill for about 30 minutes to harden.
Once chilled, remove from the fridge/freezer and set aside.
Melt your orange candy melts by transferring to a microwave safe bowl. Heat for 30 seconds at a time and stir well between. Do not overheat as it will scorch the candy melts.
Using a spoon, place one ball in the orange candy melts and coat. Using the tip of the spoon, scoop the ball out and gently tap the spoon against the bowl to tap off the excess.
Gently place on the parchment again and use the tip of the spoon to even out any indents that are left from the spoon. Continue with the remaining dough.
Once all of the dough has been dipped in the orange, melt the green candy melts as described above. Transfer the melted green to a piping bag or Ziploc bag with a small hole cut in the tip.
Carefully draw your version of the pumpkin’s stem and leaves on each truffle. We did a loose impression of a star. Allow to set so that the candy melt designs harden.
