Preparation

• Mix  cream cheese, cookie crumbs and pumpkin pie spice until blended; roll into 48 (1-inch) balls.
• Cover  baking sheet with parchment. Dip cookie balls, 1 at a time, in melted chocolate, then roll in coloured sugar until evenly coated. Place on prepared baking sheet. Insert 1 pretzel piece into top of each for the pumpkin's stem.
• Microwave  candy wafers and oil in microwaveable bowl on HIGH 45 sec. to 1 min. or until wafers are completely melted and mixture is well blended, stirring every 30 sec. Spoon into disposable piping bag fitted with decorating tip. Cut small piece off tip of bag; use to add vines to pumpkins as shown in photo.
• Refrigerate  1 hour or until firm.