To a food processor, add Oreo cookies (including the creme center) and crush until cookie crumbs. If you don’t have a food processor, you can add the cookies to a Ziploc bag and crush them with a rolling pin.
Then add the softened cream cheese and pumpkin pie spice to the food processor and combine.
Using a cookie dough scoop, scoop the mixture to form a ball and then roll it between your hands until it’s smooth. Place on parchment paper or wax paper lined cookie sheet. Then place the truffles into the freezer for 15 minutes.
Add the almond bark to a microwave-safe bowl and melt according to the package instructions. Stir. Dip each Oreo Truffle into the melted almond bark and shake off excess before placing back on the parchment paper/wax paper. Add sprinkles or pumpkin pie spice immediately.
Let the Oreo Truffles set for about 10 minutes at room temperature before storing them in an airtight container in the refrigerator. They can be stored in the refrigerator for up to two weeks (if they last that long).