1. Crush the Oreos (5 minutes) Dump your Oreos in a food processor and pulse until they’re fine crumbs. No food processor? Throw them in a zip-top bag and smash away with a rolling pin. My kids fight over who gets to do this step.

2. Mix the Filling (3 minutes) Combine those crumbs with cream cheese and pumpkin pie spice in a big bowl. Mix until smooth. The mixture should stick together when you squeeze it but not be goopy.

3. Form the Balls (8 minutes) Scoop tablespoon-sized portions and roll between your palms into 1-inch balls. Don’t stress about perfection – wonky shapes look more like real pumpkins anyway. Line them up on parchment paper.

4. Chill Time (15-20 minutes) Toss these babies in the freezer. This step matters – skip it and they’ll melt into the candy coating like my first failed batch did.

5. Melt and Coat (10 minutes) Melt candy melts in 30-second microwave bursts, stirring each time. Dip each ball with a fork, shake off excess, and place back on parchment.

6. Add Those Adorable Stems Press green M&Ms (upside down) or pretzel pieces on top before the coating sets. This is what makes people go “aww” when they see them.

7. Final Set (15-30 minutes) Let them harden at room temperature. Fridge speeds this up if you’re impatient like me.