Line a rimmed baking sheet or a big plate with waxed paper. Set aside.
In a food processor mix the OREO cookies and cream cheese until well combined.
Shape into 20 balls. Slightly press, with your thumb, in the top of the each ball to flatten them and create a kind of pumpkin shape. Use a toothpick to create ridges on outside of pumpkin cookie balls.
Freeze 10 min.
Mix candy melt and cacao butter, if using, following the packet instruction.
Dip cookie balls in the melted mixture; place in the prepared baking sheet.
Place a chocolate chip to make pumpkin stems and sprinkle with orange sugar.
Insert green laces to make the tendrils. Refrigerate for 10 -15 min.