Melt the white chocolate chips in a small heat-safe bowl. Microwave in 30-second intervals, stirring each time until smooth. Set aside.

In a stand mixer or large mixing bowl with a handheld mixer on medium-high speed, beat the cream cheese and powdered sugar for 1 1/2 to 2 minutes until smooth.

Add the pumpkin puree and pumpkin pie spice, mixing for another minute until well combined.

Mix in the graham cracker crumbs and gingersnap crumbs until just combined.

Beat in the melted white chocolate chips until well incorporated. Cover tightly with plastic wrap and chill in the refrigerator for 2 hours and 15 minutes.

Line 2 baking sheets with parchment paper.

Use a 1-tablespoon cookie scoop to form the cheesecake dough into balls. Place them on the prepared baking sheets and refrigerate for 30 minutes.

Melt the white almond bark in a heat-safe bowl in the microwave, stirring in 30-second intervals until smooth. Roll the cheesecake balls in the melted almond bark, tapping off any excess coating. Place them on the second prepared baking sheet to harden.

Melt the orange candy melts in the microwave, stirring in 30-second intervals until smooth. Drizzle the melted candy over the truffles in your desired pattern. Allow the drizzle to harden completely before serving.