Crush the cookies: Pulse the whole Oreo cookies, cream filling included, in a food processor until they form fine, even crumbs with no large chunks remaining.

Mix in pumpkin and cream cheese: In a bowl, beat the cookie crumbs with the softened cream cheese, pumpkin puree, pumpkin pie spice, vanilla extract, and a pinch of salt until the mixture is one uniform dark color and holds together when pressed.

Chill the dough: Cover the bowl and refrigerate the dough for 20 to 30 minutes so it firms up enough to handle without sticking to your fingers.

Roll into balls: Scoop about 1 tablespoon of dough and roll it between your palms into a smooth, tight ball. Set each one on a parchment-lined tray as you go.

Freeze before dipping: Place the tray of rolled balls in the freezer for 15 minutes. This firms them up so they hold their shape when dipped in warm chocolate.

Melt the white chocolate: Melt the white chocolate candy melts in the microwave in 20-second bursts, stirring between each, until smooth and pourable, about 1 to 2 minutes total.

Dip each ball: Drop a frozen ball into the melted chocolate, turn it with a fork to coat completely, and lift it out, letting the excess drip off before setting it back on the tray.

Add the orange drizzle: Melt the orange candy melts and drizzle a thin zigzag over each dipped ball while the white shell is still wet so it sticks.

Decorate with toppings: Scatter sprinkles or a few reserved Oreo crumbs over the wet chocolate before it sets, working quickly across a few balls at a time.

Let the shells set: Leave the balls at room temperature for about 10 minutes, or refrigerate for 5 minutes, until the chocolate coating is firm to the touch.