Use a food processor to make ginger snap cookie crumbs.
Beat softened cream cheese and pumpkin pie spice until well blended.
Mix in cookie crumbs until well combined.
Use a level cookie scoop to make even size balls and place on a lined baking tray.
Using your palms, roll into a smooth ball. Freeze for 30 minutes.
Dip in melted chocolate, shaking off excess, and transfer to lined baking tray.
Sprinkle with additional cookie crumbs before chocolate sets.
Repeat with white chocolate if desired. Let chocolate harden.
Place truffles in mini baking cups. Keep in airtight container in refrigerator up to 2 weeks.
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