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

Melt ½ cup white chocolate chips in a microwave-safe bowl. Heat in short intervals, stirring between each interval, until completely melted and smooth.

Pour the melted white chocolate into the pumpkin mixture and stir until thoroughly combined.

Cover the bowl and refrigerate for approximately 1 hour, or until the mixture is firm enough to roll into balls. To speed up the process, freeze the mixture for approximately 30 minutes.

Once chilled, scoop and roll the pumpkin mixture into 14 to 16 evenly sized balls. Insert a toothpick into the center of each truffle.

Place the remaining white chocolate chips or white dipping chocolate in a small microwave-safe bowl. Microwave in short intervals, stirring frequently, until completely melted and smooth.

Holding each truffle by the toothpick, dip it into the melted white chocolate. Turn as needed to completely coat all sides and allow the excess chocolate to drip back into the bowl.

Place each coated truffle onto a baking sheet or plate lined with wax paper or parchment paper.

Refrigerate the truffles for about 5 minutes, or until the white chocolate coating has hardened.

Drizzle additional melted white chocolate back and forth over each truffle in thin lines to create the appearance of mummy bandages.

Dip the end of a clean cotton swab into a small amount of red food coloring. Carefully dab two small dots onto each truffle to create the mummy's eyes.

Allow the decorations to set before handling. Remove the toothpicks and keep the truffles refrigerated in an airtight container until ready to serve.