Line a baking sheet with parchment paper and set aside.

Take 2-3 chocolate cookies and remove the cream from between the cookies. On a plate or in a ziplock bag, crush the cookies until it’s a powder.

In a small microwaveable bowl, melt the 8 ounces of chocolate (if using a baking bar, break into small pieces). Microwave for 1 minute, stir, then continue cooking in 15 second intervals until melted, stirring in between. Be sure not to overheat the chocolate.

Once the white chocolate is completely melted, add the orange food coloring. Add a few drops at a time and stir until the desired color is reached.

Take one chocolate or vanilla cookie at a time and submerge it into the orange colored chocolate. If it’s not deep enough to submerge, place one side of the cookie in the chocolate, then flip it over so that both sides are covered. Remove the chocolate covered cookie by scooping it up with a fork. Gently shake the cookie back and forth to remove excess chocolate and to get a smooth surface.

Place the cookie onto the parchment paper. While the chocolate is still wet, sprinkle the chocolate cookie crumbs on top, then add the pumpkin candy in the middle.

Place cookies in the refrigerator for 10-15 minutes or until the chocolate has hardened and serve.