It is important to heat treat the dry cake before adding it to the cream cheese mixture. Add the dry cake mix to a medium-sized heat-safe bowl. Microwave the dry cake mix in two 30-second intervals, stirring after each interval. Allow the cake mix to completely cool before adding to the cream cheese mixture.
Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the softened cream cheese for 1 minute until smooth.
Add the powdered sugar and continue mixing for 1 to 1½ minutes until smooth.
Add the pumpkin puree and the pumpkin pie spice. Continue mixing until completely combined.
Add in the completely cooled cake mix and crushed ginger snaps. Mix just until well incorporated. Cover and chill for 2 hours.
Line a baking sheet with parchment paper and set it aside.
Use a 1 tablespoon cookie scoop to scoop the truffle mix. Roll the truffle into a ball and place it on the prepared baking sheet. Place the baking sheet in the refrigerator to chill for 30 minutes.
Add the white almond bark to a medium-sized microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring well after each interval until completely melted and smooth.
Roll the truffle in the melted almond bark. Place the truffle on a fork and gently tap to remove any excess coating. Use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the truffle onto the baking sheet. If you are garnishing the tops with crushed ginger snaps, lightly sprinkle the tops of the coated truffles while the coating is still wet. Allow the coating to completely harden before serving.