Place all ingredients into a food processor (except chocolate) and blend until a dough forms.
Separate the dough into 11 evenly sized balls (about 1") and place them on a piece of parchment paper and then into the freezer to chill for 20 minutes.
Meanwhile, melt the chocolate. Remove balls from the freezer and dip each one into the chocolate until completely coated.
Let excess chocolate drip off and then return to the parchment paper.
Once all the balls are covered, return to the freezer until chocolate hardens. Sprinkle with cinnamon and serve.
When mixing your filling, it should end up soft and thick.
You can use a mini ice scream - or cookie - scoop, to portion out the filling.
You can melt the chocolate in a double boiler or the microwave. If using the microwave, make sure to place the the chocolate in a heat-proof bowl.
Store in an airtight container in the fridge or freezer - let thaw for 5 minutes before serving.
Allow chocolate to completely set in the refrigerator before serving.
Truffles are fine at room temp, for a few hours for serving.
If you don't have pumpkin pie spice, it's pretty easy to make your own.You can make a tsp of pumpkin pie spice by blending a pinch each of ground ginger, ground cinnamon, ground nutmeg, ground cloves, and ground allspice.