Melt the orange candy melts as directed on the package.

Coat the pumpkin mold with the orange candy melts till you cannot see the mold through the candy melts. Freeze for 10 minutes.

Remove from the mold carefully. Set aside.

Warm a skillet to the lowest heat. Place the backside of one bomb down and melt till even. Fill with swiss miss and marshmallows. Heat another backside of a pumpkin and place to the other side. Make sure they are even.

If there is a a hole use cooled chocolate to close the hole. Do not use hot chocolate it will make the hole larger.

Use cooled chocolate to place a piece of broken pretzel as a pumpkin top.

With a pastry brush add cooled chocolate to the top of the pumpkin and sprinkle with confetti sprinkle.

Place in fridge until ready to serve.