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Line an 8×8-inch dish with parchment paper, leaving edges to lift out later.
In a saucepan over low heat, melt white chocolate chips, condensed milk, and butter until smooth.
Remove from heat, stir in vanilla extract, then mix in orange gel coloring until evenly tinted.
Pour mixture into pan, smooth the top evenly with a spatula.
Press candy pumpkins into surface while still warm.
Melt green candy melts and drizzle around pumpkins or sprinkle tinted coconut for grass effect.
Refrigerate at least 2 hours, then lift from pan and cut into squares.