Pulse golden oreos or vanilla cookies in food processor until finely ground. Add in cream cheese, pumpkin, cinnamon, pumpkin pie spice, and vanilla and pulse until just combined. Place dough in fridge for at least 30 minutes, or until firm enough to work with.

When dough is chilled, use a cookie scoop to place truffles on a cookie sheet lined with parchment. Freeze for 30 minutes.

While truffles are in freezer, melt white chocolate or almond bark using the package's instructions. When ready dip dip truffles one at a time into chocolate using a fork to tap excess chocolate out. Place on another sheet of parchment. After the chocolate sets, use a plastic bag to drizzle orange-colored white chocolate on truffles if desired.

Store in refrigerator covered for up to ten days or keep in freezer for up to a month.