In a large bowl combine together the ginger snap cookie crumbs, pumpkin purée , graham cracker crumbs, powdered sugar, cinnamon, and cream cheese. Blend until smooth. Melt ½ cup of the white chocolate and stir it into the mix. Cover the mixture and place it into the refrigerator to chill until the dough is solid enough to roll into balls (about an hour).
Roll the truffle mixture into 14-16 individual balls, place a toothpick into each one, and then place it onto a baking sheet that is lined with parchment paper. Next, melt the remaining white chocolate chips in a shallow microwave safe bowl. Use the toothpicks to dip each truffle ball into the white chocolate, making sure to coat the entire truffle. Then place the covered truffle back on to the lined baking sheet. When all of the truffle balls have been covered, place the baking sheet into the refrigerator so that the chocolate can harden (about five minutes).
Once the chocolate has hardened on the truffles, drizzle the remaining melted white chocolate over the truffles, moving back and forth quickly to create thin lines. Use a Q-tip soaked in red food coloring to make the mummy eyes.