Crush the cookies: Place the whole sandwich cookies, cream filling included, into a food processor. Pulse until the crumbs look like fine wet sand with no large chunks remaining.

Add cream cheese and spice: Add the softened cream cheese and pumpkin pie spice to the crumbs. Pulse until the mixture clumps together into a thick dough that holds its shape when pressed.

Roll into balls: Scoop tablespoon-sized portions of dough and roll between your palms until smooth and round. Place each ball on a parchment-lined baking sheet as you go.

Chill in the freezer: Freeze the rolled balls for 15 minutes until firm to the touch. This step is essential so they hold together once dipped in warm coating.

Melt the coating: Melt the white chocolate or candy melts in the microwave in 20-second bursts, stirring between each, until smooth. Avoid overheating, as the chocolate can turn grainy.

Dip each ball: Using a fork, lower one ball into the melted coating and turn to cover completely. Lift out and tap the fork gently against the bowl edge to let excess coating drip off.

Set on parchment: Place each dipped ball back on the parchment-lined tray. Work in small batches, keeping the rest of the balls chilled while you dip.

Drizzle with chocolate: Melt the semi-sweet chocolate the same way and drizzle thin lines over the dipped balls using a spoon or piping bag. Add sprinkles immediately if using, before the coating sets.

Let the coating set: Allow the balls to sit at room temperature for about 10 minutes, or chill in the fridge for 5 minutes, until the coating hardens completely.

Store or serve: Serve right away or transfer to an airtight container and refrigerate until ready to serve. These hold their shape well for party trays and lunchboxes.