1. Prepare the Crust:

1. Line a baking sheet with parchment paper and set aside.
2. Place the Oreos in a food processor and pulse until they are fine crumbs.
3. Add the cream cheese to the food processor and pulse until the mixture is well combined and forms a dough.
4. Use a small cookie scoop to portion the dough and roll it into 1-inch balls. Place the balls on the prepared baking sheet.
5. Place the baking sheet in the freezer for 30 minutes to allow the balls to firm up.
6. Place the orange candy melts and 1/2 tablespoon of the vegetable shortening in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the candy is melted and smooth.
7. Remove the balls from the freezer. Use a fork or a candy dipping tool to dip each ball into the melted orange candy, tapping off any excess. Return the dipped ball to the baking sheet.
8. Place the green candy melts and remaining 1/2 tablespoon of vegetable shortening in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the candy is melted and smooth.
9. Transfer the melted green candy to a piping bag or a plastic bag with a small corner snipped off. Pipe a small green stem onto the top of each pumpkin ball.
10. Allow the candy coating to set completely before serving. Store any leftovers in an airtight container in the refrigerator.