Place the crushed cookies and the ground almonds into a large mixing bowl. Sift the powdered sugar over the top of the cookies and almonds. Sprinkle in the cinnamon and toss the ingredients to cover well. Add the chocolate chips to the mixture and toss again to make sure the chips are completely mixed in.
Fold in the pumpkin puree and pour the liqueur over the top.
Mix with your hands until combined together well.
Roll mixture with your hands into 1 in. balls.
Place the balls on a baking sheet lined with wax paper about 2 in apart.
Place in the refrigerator at least 2 hours or until the truffles are firm.

Makes 48 Truffles

Apple juice may be substituted for the coffee liqueur if you prefer. Roll the balls in sifted powered sugar, coconut or ground almonds or dip them in melted semi sweet chocolate. If dipping in chocolate return them to the refrigerator to chill until the chocolate is set.

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