In a large bowl, thoroughly combine cream cheese, pumpkin puree, pumpkin pie spice and cinnamon.

Add cookie crumbs and mix until smooth.

Cover and chill the dough for about 20-30 minutes in the freezer.

When cold enough, roll the mixture into about 1" balls. Chill again.

Melt the vanilla almond bark in a small bowl perfect for rolling the truffles.

Roll all the truffles in the melted almond bark, covering thoroughly. Then, place on a baking sheet lined with parchment paper.

When done, chill for 10 minutes, letting the chocolate harden.

The remaining melted vanilla almond bark will be used for drizzling on the truffles. You can use a spoon or add to a icing bag and use a frosting tip. You might need to slightly reheat the almond bark before drizzling.

Dap 2 dots of black icing to make the eyes.

Store chilled in a sealed container.