14 ounces dark chocolate candy coating, coarsely chopped
2 tablespoons shortening
Chocolate and white sprinkles
In a small microwave-safe bowl, melt white chips with cream; stir until smooth. Add pumpkin and spices. Cover and refrigerate for 2 hours or until almost solid but still workable.
Shape into 1-in. balls. In a microwave, melt candy coating and shortening; stir until smooth. Dip truffles in chocolate mixture; allow excess to drip off. Roll in sprinkles; place on waxed paper-lined baking sheets. Refrigerate for 1-2 hours or until firm.
Store in an airtight container in the refrigerator.
To Make Ahead: These truffles can be made three days before serving. Store in an airtight container in the refrigerator.