1. Prepare the Cheesecake Mixture:

• In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
• Add the pumpkin puree and pumpkin pie spice to the mixture, and mix until fully incorporated.
• Melt the white chocolate chips in a microwave-safe bowl, stirring every 20 seconds until smooth. Let it cool slightly before adding it to the cream cheese mixture.
• Mix the melted white chocolate into the pumpkin cheesecake mixture until smooth.

2. Form the Truffle Balls:

• Place the graham cracker crumbs and gingersnap crumbs in two separate shallow dishes.
• Using a tablespoon, scoop portions of the cheesecake mixture and roll them into balls with your hands.
• Roll each ball in the graham cracker and gingersnap crumb mixture until fully coated.
• Arrange the coated truffle balls on a baking sheet lined with parchment paper. Freeze for 30 minutes to set.

3. Coat with White Chocolate:

• Melt the white almond bark in a microwave-safe bowl, heating in 20-second intervals and stirring until completely melted.
• Remove the truffle balls from the freezer. Use a fork or skewer to dip each ball into the melted almond bark, ensuring an even coating. Let any excess drip off.
• Place the coated truffle balls back onto the lined baking sheet.

4. Add the Orange Drizzle (Optional):

• If desired, melt the orange candy melts in a microwave-safe bowl.
• Use a spoon or piping bag to drizzle the melted candy over the coated truffles for a festive touch.

5. Chill and Serve:

• Refrigerate the truffles for at least 15 minutes to allow the coating to fully set.
• Serve chilled and enjoy these creamy, crunchy delights!