Pumpkin Cheesecake Truffle Mummies (No Bake)

I came across this from Williams Sonoma when I was searching for a Halloween treat to make. It is easy to make, cute and delicious.

Ingredients:
1 1/2 cups gingersnap cookie crumbs
1/4 cup canned pumpkin puree
1/3 cup graham cracker crumbs
3 tbs powdered sugar
1/4 tsp ground cinnamon
1/8 tsp salt
3 ounces cream cheese, softened
1/2 cup white chocolate chips
white chocolate chips or white dipping chocolate (like Candiquik)
red food coloring

Instructions:
1. In a large bowl combine gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, salt, cream cheese. Mix until smooth. Melt 1/2 cup white chocoloate chips and mix into truffle mixture.
2. Cover and chill until dough is solid enough to roll into balls - about 1 hour in the fridge or 30 mins in the freezer. When cold enough, roll mixture into 12-4 balls. Place a toothpick in each ball.
3. Melt remaining white chocolate chips or white dipping chocolate in a small bowl. Use toothpicks to dip each truffle into the white chocolate, being sure to coat all sides. Gently shake off excess chocolate. Place chocolate-covered truffle balls on a baking sheet or plate lined with wax paper, parchment paper, or foil. Chill for 3-5 mins until chocolate hardens.
4. Drizzle more white chocolate over the truffles. Soak the end of the back of a chopstick, dip in the red coloring. Dap dots of coloring to make the mummy eyes. Handle carefully so you don't wipe off the eyes. (Do not put too much on your chopstick  as it may drip and you'll have blood dropping off the eyrs).