In a large mixing bowl, add in the pumkin puree and cream cheese. Stir until incorporated.
Add in the ginger snap crumbs, powdered sugar, pumpkin pie spice and cinnamon. Stir until incorporated.
Scoop out dough with a cookie scoop onto a parchment lined baking sheet.
Place into the fridge to set up for about 45 minutes.
Roll truffles so they're nice and round. Place back on the parchment and refrigerate another 20 minutes until chilled.
Heat up the chocolate candy melts for 30 seconds in a microwave-safe bowl. Stir.
Repeat microwaving for 30 seconds and stirring two additional times.
Remove truffles from the fridge.
Dip each truffle in the chocolate using a fork. Tap the wrist holding the fork to remove any excess chocolate. Don't do it too hard otherwise you'll lose bits of truffle into the chocolate.
Set back onto the parchment paper to set up. If you're adding the ginger snap crumbs for garnish, do it immediately after setting the truffle on the parchment paper. The chocolate will set up fast since the truffles are cold.