Place the Oreos in the food processor & pulse until you have medium-fine crumbs.
Add the cream cheese and pumpkin spice. Pulse together until fully combined.
Scoop tablespoon-size portions & roll them into balls & place them onto a parchment-lined baking sheet or plate.
Freeze for a minimum of 2 hours but preferably overnight.
Once the truffles are frozen, place the white chocolate chips and coconut oil in a microwave-safe bowl & melt in the microwave for 1-2 minutes, on 50% heat until melted and smooth.
Take truffles one by one & dip into the melted white chocolate to coat. Then return each truffle to the baking sheet.
Melt the orange candy melts in the same manner & then transfer the melted chocolate to a piping bag or squeeze bottle. You can also drizzle it over with a spoon if you don't have a piping bag or squeeze bottle.
Pipe design over truffles & top with the sprinkles before the chocolate cools and hardens.
Keep refrigerated - store in an airtight container.