Ingredients

1 pkg. brick cream cheese, (8 oz.), softened
36 OREO Cookies, finely crushed
1 tsp. pumpkin pie spice
3 pkg. white baking chocolate, (4 oz. each). melted
1.25 cups sugar, orange color
12 pretzel sticks, each broken into 4 pieces
2 oz. green candy coating wafers
0.5 tsp. vegetable oil

Putting it together

1.Mix cream cheese, cookie crumbs and pumpkin pie spice until blended; roll into 48 (1-inch) balls.
2.Cover baking sheet with parchment. Dip cookie balls, 1 at a time, in melted chocolate, then roll in colored sugar until evenly coated. Place on prepared baking sheet. Insert 1 pretzel piece into top of each for the pumpkin's stem.
3.Microwave candy wafers and oil in microwaveable bowl on HIGH 45 sec. to 1 min. or until wafers are completely melted and mixture is well blended, stirring every 30 sec. Spoon into disposable piping bag fitted with decorating tip. Cut small piece off tip of bag; use to add vines to pumpkins as shown in photo.
4.Refrigerate 1 hour or until firm.

Tips and Tricks

How to More Easily Dip the Cookie Balls: Roll cream cheese mixture into 48 balls and insert pretzel stick pieces into cookie balls as directed. Place on parchment-covered baking sheet. Freeze 15 min. Remove 12 cookie balls from freezer. Use pretzel "handles" to dip cookie balls in chocolate, then roll in colored sugar. Return to baking sheet. Repeat with remaining cookie balls. Decorate with melted candy coating as directed.

Nutritional Information

Makes 48 Servings