In a medium bowl mix together cream cheese, sour cream, pumpkin, pie spice, salt, vanilla, and sugar until smooth.

Melt white chocolate using package instructions in the microwave or on the stove. Once melted add the melted chocolate to the pumpkin mixture and mix till smooth.

Lastly, mix in the cookie crumbs.

Line a baking sheet with parchment or wax paper. Using a small cookie scoop or tablespoon, scoop the mixture onto the baking sheet.

Place the baking sheet in the freezer for at least one hour.

Just before the hour is done, place the melting candy in a heat safe bowl over a pot of simmering water or a double boiler. Stir frequently until just melted. Then remove the pot and bowl from heat. To make sure the candy stays melted, and easy to work with, keep the bowl on the pot.

Add oil to candy as needed to make a drizzling consistency; stir until well incorporated.

Remove truffles from the freezer and roll between hands until round, then drop into melted candy.

Spoon melted candy over the truffle until coated and remove with a fork. Tap excess candy from the truffle by bumping your hand into the hand holding the fork.

Using a toothpick, push the truffle off of the fork onto a baking sheet lined with parchment or wax paper.

Sprinkle cookie crumbs or desired topping onto the truffle while still wet and not set. Once the candy is set, the toppings will not stick.

Once all truffles are coated, place the pan back into the refrigerator or freezer for 10 minutes to finish setting.

Once set you can remove any excess candy from the truffles using a paring knife.