Prep your space: Line a large baking sheet with parchment paper or a silicone mat. Clear space in your freezer for chilling.

Crush the Oreos: Add whole Oreos to a food processor and pulse to fine crumbs. If you don’t have a processor, place cookies in a zip-top bag and crush with a rolling pin until very fine.

Mix the filling: In a large bowl, beat the softened cream cheese until smooth. Add pumpkin puree, powdered sugar (if using), pumpkin pie spice, vanilla, and a pinch of salt. Mix until creamy and well combined.

Combine with crumbs: Add Oreo crumbs to the pumpkin-cream cheese mixture. Stir with a spatula until a thick, uniform dough forms. It should be soft but not sticky.

Chill briefly: Cover and refrigerate the mixture for 30–45 minutes. This makes it easier to roll into balls.

Roll into balls: Scoop about 1 tablespoon per ball (use a small cookie scoop for uniform size). Roll between your palms to smooth. Arrange on the lined sheet.

Freeze to firm: Freeze the rolled balls for 20–30 minutes. They should be cold and firm, which helps them keep their shape when dipping.

Melt the chocolate: In a microwave-safe bowl, melt chocolate in 20–30 second bursts, stirring between each, until smooth. Stir in a small amount of coconut oil if needed to thin.

Dip and coat: Using a fork or dipping tool, submerge each chilled ball into the melted chocolate. Tap off excess on the bowl’s edge. Place back on the lined sheet.

Decorate: While the coating is still wet, add crushed Oreos or sprinkles. If drizzling, let the first layer set, then drizzle with contrasting melted chocolate.

Set and serve: Let the chocolate harden at room temperature or refrigerate for 15 minutes. Serve chilled or slightly cool.