Line a baking sheet with parchment paper and set aside.
Using a stand mixer, mix softened butter, sugar, brown sugar, vanilla and milk on medium speed until smooth and combined.
Add oats and salt; mix until incorporated.
Stir in chocolate chips.
Scoop out heaping tablespoonfuls of dough and use hands to roll into balls. Place balls on parchment lined baking sheet.
Place baking sheet in freezer for 2 (or more) hours.
Before removing balls from freezer, melt Orange Candy Melts according to package instructions.
Immediately remove cookie dough balls from freezer and dip them, using a spoon to help pour the melted candy over them so make sure they are completely coated. Place coated balls back on parchment paper and poke a treat stick through the top of the each.
Place pumpkin pops in the fridge while completing the next step.
Using a knife, cut off a small bit of green fondant and roll it in your hands to create a stem and a vine for each pumpkin pop.
Remove pumpkin pops from the fridge and gently place the green stems and vines on each pumpkin pop.
Refrigerate pumpkin pops until ready to serve (to keep the dough firm).