Add the cookie crumbs, pumpkin puree, cream cheese, instant coffee granules and pumpkin pie spice to a mixing bowl. Use a hand mixer and beat at low speed until fully combined and the dough forms.
Using a scoop, or measuring spoon, create your truffles. I like to make mine about 1-1/2 to 2 tablespoons. Place them on a parchment lined tray and place in the freezer for 15 minutes.
While the truffles are chilling, melt your candy melts or white chocolate according to the package directions. I like to do this in a tall measuring cup.
Remove the truffles from the freezer. Roll in your clean hand to form a smooth ball. Dip in the chocolate and place back onto the parchment lined baking tray.
Immediately add sprinkles or cookie crumbs for decorations.
Allow the truffles to set and enjoy!
Notes
You are using pumpkin, so it is best to keep these stored in the refrigerator in a secure container.
Taste the “dough” before you form your balls. If you need a touch more pumpkin pie spice, add it before you form the truffles.
I like to keep the truffles in the refrigerator while I dip them in chocolate. I work with 4 or 5 at a time to keep them chilled.