In a food processor, grind the Oreos until powdery. Set aside 1-2 tablespoons of crushed Oreos, and mix in a pinch of cinnamon for color.
Pour the majority of the Oreos into a medium bowl and stir in cream cheese, pumpkin puree, and spices until homogenous. Place mix into refrigerator and cool for at least 30 minutes.
Once the truffles are cold, using a rounded tablespoon, roll the dough into balls. Place on a baking sheet lined with waxed paper.
Next, melt the chocolate chips in a small microwave-safe bowl in 30 second increments, stirring well in between each heating.
Using a toothpick or fork, dip balls into melted chocolate and return them to the baking sheet to cool. To garnish, sprinkle the 1-2 tablespoons of Oreos set aside from earlier. Place in freezer until hardened. Voilà!
Because of the cream cheese, these truffles should be kept refrigerated for up to 5 days.
If you’re interested in coloring your truffles, I used 2 drops of red food coloring and about 15 of yellow! It gives them a subtle orange tint.