Crush the Oreos: Place the Oreo cookies in a food processor and blend until finely crushed. If you don’t have a food processor, place the cookies in a resealable bag and crush them with a rolling pin.

Mix the Filling: In a mixing bowl, combine the crushed Oreos, softened cream cheese, pumpkin puree, cinnamon, nutmeg, and ginger. Mix until smooth and well combined.

Form the Balls: Scoop about 1 tablespoon of the mixture and roll it into a ball. Place the balls on a baking sheet lined with parchment paper. Repeat until all the mixture is used.

Chill: Place the tray of Oreo balls in the freezer for at least 1 hour to firm up.

Melt the Chocolate: In a microwave-safe bowl, melt the white chocolate or candy melts in 20-second intervals, stirring in between, until smooth. If desired, add orange food coloring to the melted chocolate.

Coat the Balls: Remove the Oreo balls from the freezer. Using a fork or toothpick, dip each ball into the melted chocolate, allowing any excess to drip off. Place the coated balls back onto the parchment-lined baking sheet.

Decorate: If creating a pumpkin look, use green candy or icing to add a “stem” to the top of each ball while the chocolate is still wet.

Set and Serve: Let the coated Oreo balls sit at room temperature or refrigerate until the chocolate is fully set. Serve chilled or at room temperature.