In a food processor, blend the entire package of OREOs until they become fine crumbs.

Add the softened cream cheese and process until the mixture is smooth and well combined.

Scoop the mixture into heaping 1 tablespoon-sized balls and place them on a baking sheet lined with parchment paper.

Refrigerate or freeze the balls until firm, about 30 minutes.

Melt the chocolate chips in the microwave in 20-30 second increments, stirring between each session until smooth.

Dip the chilled Oreo truffles into the melted chocolate, lifting out with a fork and tapping gently on the side of the bowl to remove excess chocolate.

Quickly add candy eyes to each truffle before the chocolate sets.

Cut additional OREOs in half and stick them into the sides of the truffles as wings.

If the chocolate sets before you attach the eyes and wings, dab some melted chocolate on the candy eyes and OREO halves to attach them.

Melt the green candy melts in the microwave in 20-30 second increments, stirring between each session until smooth.

Dip the chilled Oreo truffles into the melted green candy, lifting out with a fork and tapping gently on the side of the bowl to remove excess candy.

Before the candy sets, add chocolate sprinkles on top for hair, chocolate chips on the sides for bolts, and candy eyes.

Use red frosting to draw a scar on the truffles for added detail.

Melt the orange candy melts in the microwave in 20-30 second increments, stirring between each session until smooth.

Dip the chilled Oreo truffles into the melted orange candy, lifting out with a fork and tapping gently on the side of the bowl to remove excess candy.

Quickly stick a green Mike and Ike candy into the top of each truffle to create the pumpkin stem.