In a large bowl combine pumpkin purée, gingersnap crumbs, graham cracker crumbs, powdered sugar, cinnamon, salt and cream cheese.  Mix until smooth.

Melt ½ cup white chocolate chips and mix into the truffle mixture.

Cover and chill until the dough is solid enough to roll into balls - this will take approximately 1 hour in the fridge or you can speed up the process with 30 minutes in the freezer.  When the rolled balls are cold enough, roll mixture into 14-16 balls and add a toothpick into each one.

Melt the remaining white chocolate chips or white dipping chocolate in a small bowl.  Use the toothpicks to dip each truffle ball into the white chocolate, making sure to coat all sides.  Place the chocolate covered truffle balls on a plate lined with wax paper.  Chill for 5 minutes so the chocolate can harden. 

Once the chocolate has hardened on the truffles, drizzle more white chocolate over the truffles, be sure to move back and forth quickly to create thin lines. Use a Q-tip soaked in red food coloring to make the mummy eyes.  Tap the spot on the truffle where you would like the eye and then handle carefully to make sure you don’t wipe the eyes off.  Store chilled in an airtight container.