Preparation Steps:

1. Gather all ingredients and tools.
2. In a mixing bowl, combine cream cheese and pumpkin puree using a hand mixer or spatula until smooth.
3. Add cinnamon, nutmeg, and powdered sugar; mix until well combined.
4. Cover the mixture and refrigerate for 30 minutes to firm it up.

Shaping the Truffles:

1. Scoop chilled mixture using a small cookie scoop or spoon (1-inch portions).
2. Roll each portion into a ball with slightly damp hands to prevent sticking.

Coating and Decorating:

1. Melt chocolate in a microwave-safe bowl in 30-second intervals, stirring in between.
2. Dip truffles into melted chocolate, allowing excess to drip off.
3. Place coated truffles on a parchment-lined baking sheet.
4. Decorate with sprinkles, additional chocolate drizzle, or edible glitter before the coating sets.

Storage Tips:

1. Refrigerate in an airtight container for up to a week.
2. Freeze truffles separated by parchment paper in a freezer-safe container for up to 3 months.