Line a cookie sheet with parchment paper. Set aside.
In a food processor, combine nuts or seeds, lemon juice, water, salt. Process until smooth.
Add butter (or alternative) and granulated sweetener and process until smooth, scraping down sides of processor bowl as needed.
Add canned pumpkin and process until smooth.
Add pumpkin pie spice, cinnamon, syrup and vanilla. Process until smooth, again scraping sides of bowl as needed.
Place Truffle mixture in the refrigerator to chill for at least 1 hour.
Remove from refrigerator.
Using a scoop (or Tablespoon) take Tablespoonfuls of the mixture and roll into balls. Place on a parchment lined cookie sheet.
Place rolled balls in freezer for 30 minutes.
Place the white chocolate in the top of a double boiler and heat over low heat until melted and smooth when stirred.
Remove truffle balls from freezer. Dip balls into the melted white chocolate, placing back on parchment paper-lined sheet.
Place the cookie sheet into the refrigerator to set the chocolate.
Melt the remaining white chocolate and add one drop of the orange food coloring at a time until you get the desired tint.
Remove truffles from fridge and drizzle the orange coating on truffles.
Sprinkle cinnamon on truffles, adding optional candy pearls on top if desired.
Leave in the refrigerator for at least 4 hours to completely set, or overnight for best results.
If you choose to make these with a store bought Vegan Cream Cheese or regular cream cheese, you will want to use 16 ounces. You will then want to omit the nuts or seeds, water, lemon juice, and salt from the recipe.