MIX cream cheese and cookie crumbs until blended; shape into 48 (1-inch) balls. Place on waxed paper-covered rimmed baking sheet. Refrigerate 20 min.
DIP balls, 1 at a time, in candy coating, turning to evenly coat each ball. Return to baking sheet. Immediately insert 1 licorice piece into top of each ball for pumpkin stem. Sprinkle lightly with coloured sugar. Draw jack-'o-lantern faces with decorating gel.
REFRIGERATE 1 hour or until firm. Keep refrigerated.