approximately 12 ounces semi-sweet chocolate for melting and dipping (4 ounces if just drizzling)chopped
sprinkles or candy corns for garnishoptional
In a medium sized bowl, toss together powdered sugar and pumpkin pie spice. Add peanut butter and pumpkin puree and mix until thoroughly combined. Allow to chill in refrigerator at least 10 minutes while you prepare the pretzels.
Line a baking sheet with parchment or a silicone baking mat. Place approximately 28 pretzels neatly on baking sheet.
Remove pumpkin peanut butter filling from refrigerator and, using a 1/2 Tablespoon measure, roll into a ball. Place ball on a pretzel and use another pretzel to make a "sandwich" by pressing lightly on the top pretzel. Using a gentle touch, square off the edges of your filling to line up with the edges of the pretzels. Repeat this step until all filling has been used. Place in freezer or refrigerator for at least 30 minutes, but no longer than 1 hour.
Line another baking sheet with parchment or a silicone baking mat. Set aside.
Melt the chocolate in a microwave safe bowl, heating for 20 seconds at a time on medium power and stirring after each session until completely melted.
Remove pretzel sandwiches from freezer or refrigerator and, one by one, immerse completely in melted chocolate. Using a fork, make sure chocolate coats the entire sandwich. Gently lift sandwich out of chocolate and lightly tap fork on the side of the bowl to remove excess chocolate. Place on baking sheet, decorate as desired, and allow to cool. If just drizzling chocolate, melt and either use a spoon to drizzle the chocolate over the bites or place in a small plastic zip top bag with a small corner snipped off.
When all sandwich bites are finished, refrigerate at least 15 minutes to allow chocolate to harden completely. Bites should be kept in the refrigerator and will last up to 1 week.