Add the chocolate sandwich cookies to a food processor and pulse until the cookies have broken down into a fine crumb.  If you don’t have a food processor, this can also be done by hand by adding the cookies to a large Ziploc bag and crushing them with a rolling pin or by adding them to a large bowl and crushing them by hand with a pastry cutter.  

Transfer the cookie crumbs to a large bowl (if not already in one) and add 1 teaspoon of the pumpkin pie spice, mixing it in to evenly distribute.

Add the cream cheese to the bowl and mix until a dough-like substance is formed.  I find it easiest to do this with a silicone spatula.

Divide the dough into 18 equal pieces, about a tablespoon in size, and roll between your hands to form a ball.  Place each ball on a baking tray and place in the freezer to firm for about 20-30 minutes.

In the meantime, melt the white chocolate chips in a microwave safe bowl in 30 second increments, stirring thoroughly between each.

Once the white chocolate has melted, add the second teaspoon of pumpkin pie spice and dye the chocolate orange if you desire. Mix into fully incorporated.

Dip the cooled truffles into the melted white chocolate, placing them on wax paper to begin to harden.  The chocolate will set quickly due to how cold the truffles are.

Set the truffles back in the freezer while you melt the semisweet chocolate chips in a microwave safe bowl in 30 second increments, stirring thoroughly between each.  Transfer the chocolate to either a piping bag or Ziploc bag, cutting a small hole in the corner.

Remove the truffles from the freezer and decorate with the melted semi-sweet chocolate.

Keep the truffles in the refrigerator until you’re ready to serve, they're best a bit cold.  They will last about a week in an airtight container in the fridge.