Add your cookies to a food processor and pulses for 3-5 times to finely grind cookie crumbs. You want them to be the consistency of brown sugar.
Remove the cookies crumbs and add them to a large mixing bowl. Reserve 1 tbsp worth for topping truffles later.
Add the canned pumpkin, spice, and cream cheese. Put on gloves for the next step.
Work the mixture thoroughly with your hands until combined.
Remove gloves, and place the truffle filling in the freezer for at least 30 minutes. This will help you form nicely rounded balls.
Once your truffle filling is chilled, line a small baking sheet with parchment to provide a space for your truffles to chill once again and be ready for dipping.
Using clean hands, form balls into 1 inch- 1 1/2 inch size. I didn't have a precise measuring system and this recipe made 15 truffles.
Once truffles are formed, place baking tray in the freezer for 30 minutes.
To dip truffles, make sure they are cold & hard. this will allow them to not fall apart when dipped in the warm chocolate.
Melt chocolate using a double boiler or microwave. See notes for tips.
Use a spoon to dip and transfer to a fork to remove excess chocolate before adding to a parchment lined sheet.
Sprinkle each truffles with cookie crumbs.
Return them to the fridge for at least 30 minutes to harden.