In a microwave safe bowl, melt candy melts in 30 second intervals. Stir between each interval and repeat until smooth.
Melt pumpkin spice morsels in a separate bowl using the above method. Carefully transfer to a pastry bag or ziplock bag with tip cut off for drizzling.
Dip each cookie in melted wafers, coating all sides completely. Lift with fork and tap to remove excess chocolate. I find running an offset spatula under the fork/cookie helps get the last of the chocolate off for a clean transfer.
Transfer cookies to silicone mat or wax paper, drizzle with melted pumpkin spice baking chips, and allow to harden completely.
Package in clear cellophane bags tied with coordinating ribbon and share with others to spread some holiday cheer!
Recipe by Bake Love Give at http://bakelovegive.com/white-chocolate-covered-pumpkin-spice-oreos/