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1
Make the pumpkin middles: In a large bowl, melt the white chocolate chips according to instructions on the package (usually in the microwave on half power in about 30-second intervals, stirring between each). When the white chocolate is melted, add the gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, extract or zest, cinnamon, salt and cream cheese. Beat this mixture until it's completely smooth. Cover it and refrigerate it for an hour or so until it's firm enough to roll into balls.
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2
Roll 'em: Roll the pumpkin mixture into balls and place them on a wax-paper lined baking sheet. Refrigerate them for another hour to let them firm up. When you're ready to make your truffles, melt your dark chocolate according to the instructions on the package (usually in the microwave on half power in about 30-second intervals, stirring between each).
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3
Insert the pretzel sticks: (Obviously skip this step if you're making truffles and not pops!) Take a few pumpkin balls out of the fridge at a time. Poke the end of pretzel sticks into the melted chocolate and stick one in the center of each pumpkin ball, placing them back in the fridge to set. Repeat with all of the pumpkin balls.
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4
Dip 'em: Take out a few pumpkin pops at at time (if you just inserted pretzel sticks, use the ones that have been chilling the longest) and carefully dip the balls into the melted chocolate while holding the pretzel, using a spoon to help you coat them. Gently bounce and turn the pop (while supporting the whole pretzel stick) to let the excess drain off. Sprinkle on some sprinkles, graham cracker crumbs, or gingersnap crumbs if desired, and then stick the pop into a foam block in the fridge to dry. Alternatively, if you're making truffles instead of pops, use two forks to dip the pumpkin ball into the chocolate and pass it between the forks to drain the excess. Roll it carefully onto a sheet of wax paper in the fridge to dry. Chill the pops about an hour, until they're completely dry and set.
