Pulse Oreo cookies in a food processor until finely crumbled.

Mix in cream cheese until well combined.

Scoop into 1-inch balls. Refrigerate on a parchment-covered baking sheet for 15 minutes.

Use a toothpick to score lines into the Oreo balls to resemble pumpkins. Place back into the refrigerator for 10 minutes.

In the meantime, melt orange candy wafers over a double boiler or in the microwave according to package directions.

Dip pumpkin oreo balls into melted chocolate, shake off excess, and place back on lined baking sheet. Immediately decorate with a small pretzel stick and leaf icing decoration.

Refrigerate until ready to serve.