Making the Balls

• Place golden Oreo cookies in a food processor and pulse until they become a fine crumb.
• Add the cream cheese, salted butter, pumpkin spice and vanilla extract to the Oreo cookie crumbs in the food processor and blend together. Note: you may need to scrape down the bowl as you blend.
• Line a baking sheet with parchment paper or wax paper. Using a 1-inch cookie scoop, scoop out the Oreo batter.
• Roll each into a ball and place them onto the prepared baking sheet.
• Push each pretzel stick piece into the tops of the Oreo balls.
• Place the baking sheet in the freezer for 30 minutes.
• Melt the colored candy melts in microwave safe bowls according to the package directions.
• Remove the Oreo balls from the freezer and coat each one in chocolate by holding onto the top of the pretzel stick and dipping it down into the melted chocolate.
• Add the sprinkles immediately after dipping the balls into the chocolate before it hardens.
• Optional: Pipe green leaves onto each one and place them in the refrigerator for at least 20 minutes to fully harden.