In a large mixing bowl, beat together the pumpkin, butter, and sugars until fully combined.
Add flour, vanilla, and seasonings. Beat until well blended. Fold in mini morsels.
Refrigerate cookie dough for about an hour, until it begins to firm up a little.
Scoop by tablespoon onto a parchment paper lined freezer safe baking sheet. Freeze for 2 hours, or overnight.
Using a toothpick, dip each frozen truffle into the melted Ghirardelli chocolate. Tap gently on side of bowl and place on parchment paper. Add sprinkles, if desired, immediately. Repeat until all truffles have been dipped. Store in refrigerator until ready to serve.
Keep in airtight container for up to 7 days. ENJOY.