My daughter needed to do a project about pumpkins for school, so I decided to do a remake of pumpkin pops I made a while back.  Instead of making cake balls, I used the Oreo and cream cheese recipe from the Cupcake Pops I previously made.
Pumpkin Pops
adapted from My Little Cupcake and Bakerella
Supplies:
1 pkg. Oreo cookies
1 – 8 oz. pkg. cream cheese
Orange candy melt
Lollipop sticks
Brown fondant
Green fondant

Directions:
Grind Oreo cookies in a food processor and hand mix or use stand mixer to combine with cream cheese until it becomes a dough like consistency.  Roll Oreo mixture into quarter size balls and place in airtight container lined with wax paper.  Places the container in the refrigerator overnight to set.
After the balls are set, melt candy in the microwave as per directions on package. (30 second intervals , stirring in between)
Remove Oreo balls from the refrigerator and insert lollipop sticks into each ball.  Dip the Oreo balls into candy coating until all covered.  Once covered, remove and softly tap and rotate until excess candy melt falls off.  Don’t tap too hard or the Oreo ball will fall off , too.  Then place pops on wax paper, stick facing upwards.
Once candy melt has hardened, it is time to decorate.  Use brown fondant to create a stem for the pumpkin.  Shape by hand.  Cut green fondant into leaves and strips that can be rolled into vines.  Carefully attach leaves and vines to the stems. 
Makes about 24 pops.  Pumpkin Pops can be made ahead of time and refrigerated for 3-4 days.

They taste delicious and all the kids in my daughter’s class loved them.  I think I like them better with Oreos and cream cheese.