To make the pumpkin pie filling, melt white chocolate in microwave-safe bowl in 30-second increments until melted. Set aside and let cool slightly.

Add pumpkin, gingersnap crumbs, graham cracker crumbs, powdered sugar, cinnamon and cream cheese to cooled white chocolate. Mix well until combined and smooth.

Transfer the mixture to the refrigerator or freezer until it has thickened up enough to scoop and roll into balls (about 1 hour).

Scoop the filling mixture and roll into 1 inch balls. Transfer to a foil-lined baking sheet.

Transfer the baking sheet to the freezer and let chill until firm (about 2 hours).

When you are ready to dip the truffles, melt 2 cups of white chocolate chips in the microwave in 30 second increments or until melted.

Carefully dip one ball at a time into the chocolate. Turn quickly to coat and set on lined baking sheet to set up.

Sprinkle with gingersnap crumbs while the chocolate is still runny.

Transfer the baking sheet to the refrigerator and chill until the chocolate coating is set.