Instructions
Melt 1 pound of orange chocolate wafers in the microwave.
Stir in both flavorings until well combined.
Using a dipping tool, dip each snickerdoodle cookie into the chocolate, shake off the excess, and place on parchment paper to set.
Once the cookies have set, place them in brown candy cups.
Color a small amount of melted white chocolate with the oil-based color & transfer to a tipless bag or squeeze bottle.
Pipe a wavy line of the caramel-colored chocolate around the edge of each cookie to resemble a pie crust.
Add a dot of the same melted chocolate in the center to attach the “whipped cream” decoration.
Finish by sprinkling a little pumpkin pie spice on top.
