Melt 1 cup of white chocolate chips in the microwave until melted smooth (follow package directions).
In a large mixing bowl, combine the melted chocolate, pumpkin puree, cream cheese, graham cracker, ginger snaps, pecans, and sugar together. Place in the fridge or freezer for 30-45 minutes, or until the mixture is hard enough to form into balls.
Roll the chilled mixture into 1 inch balls and place on a parchment paper-lined baking sheet. Place in the freezer until frozen (about 2-3 hours).
Heat the candy melts according to package instructions. Carefully dip each ball into the melted liquid using a toothpick to poke and pick up the ball. Coat the entire ball with the coating and allow excess to drip off by holding the ball up with the tooth pick and placing a fork underneath for support. Place on the parchment paper and sprinkle with pecans or cinnamon for garnish.
They will harden very quickly into truffles. If they need a little extra help hardening completely, stick the pan of truffles in the fridge for a few minutes to set the coating. Enjoy them messy!