• Place your Small Bonmat on the top of your Small Perforated Baking Sheet. Set Aside.

CAKE POP PREPARATION

• Place the Oreo cookies in a food processor and pulse into fine crumbs, transfer to a mixing bowl. NOTE: You can also place them in a Ziploc bag and crush them with a rolling pin into fine crumbs.
  18.71 oz Pumpkin Spice Oreo Cookies
  
• Add the softened cream cheese, Pumpkin Pie Spice and vanilla bean paste. Beat with a hand mixer on high speed until smooth and combined.
  6 oz cream cheese, 1 Tbsp pumpkin pie spice, 2 tsp vanilla bean paste
  
• Use a small cookie scoop to create evenly sized balls of the Oreo mixture, and then roll each one in the palms of your hands to make it smooth. Set the balls on your Small Bonmat. Place the Oreo balls into the freezer for 30 minutes while melting the chocolate. NOTE: If using a mold for your truffles, freeze the dough first until it becomes maniable.
  

CHOCOLATE PREPARATION

• Place the orange candy melt in a heatproof bowl over a pan of simmering water. NOTE: The base of the bowl should sit above the water without touching it. Allow the chocolate to melt so that it is smooth. Stirring well to combine. Remove from heat and set aside to cool down while taking the Oreo balls out of the freezer. Repeat this step with the dark chocolate.
  8 oz orange candy melts, 8 oz dark chocolate chips

ASSEMBLY

• Use a fork to dip each ball completely into the melted chocolate. Lift the fork and tap it to remove any excess coating. Place the each ball back onto the baking tray.

  Add a dark chocolate chip on top of the orange pumpkin and a butterscotch chip on top of the brown pumpkin. Return the tray to the refrigerator to allow the coating to set. Keep refrigerated until it is time to enjoy! Autumn Leaves & Pumpkins Please!
  2 Tbsp butterscotch chips
  
• N.B. Storage is best when placed in the refrigerator up to 3 days.