Melt chocolate in the microwave according to package instructions. (I usually start with 60 seconds, stir, and then continue in 15-30 second increments until it becomes liquid.)

Fill the ghost mold with melted white chocolate to the top rim, then flip it over to allow the chocolate to drip out.

You want the chocolate to make a solid coating; otherwise, they will be too fragile.  Scrape excess off the top of the mold.

Place molds on a cookie sheet (a quarter sheet fits the two molds perfectly) and refrigerate until the chocolate hardens.

Place the cookies in a food processor and pulse until they are a fine crumb.  You don’t want any chunks of cookie left when you crush the Oreo cookies.

Add the to a medium-sized mixing bowl.  Cut the cream cheese into small pieces and add to the bowl.

Add in the pumpkin spice mix (you can adjust the amount depending on how strong you want the flavor.

I love pumpkin spice, so the tablespoon gives a rich pumpkin spice flavor.

Using a pastry cutter, mix all ingredients till well combined. Do not chill.

Once the chocolate has hardened, add the cookie mixture into the mold, pressing gently till full.

Once the mold is filled with cookie dough, turn it over and, starting at one end, gently press down on the top of one ghost to push it out while lifting the mold.

Place cookies on a plate or cookie sheet and, using the Edible Black Marker, fill in the eyes and mouth.

Try not to touch the cookies too much as the heat of your fingers will melt the chocolate and leave marks.

Optional - place a small amount of melted chocolate on an Oreo cookie and adhere ghost to cookie.

Chill for 1 hour before serving.