In a food processor, blend cookies until they are fine crumbs.

In a bow, mix cookie crumbs and cream cheese together. Mix (with a spatula or with a mixer) until well combined.

With a small cookie scoop (or by hand), roll mixture into 1" balls, and place them on a parchment-lined cookie sheet. Freeze for at least 30 minutes.

Melt the almond bark in the microwave or over a double broiler.

Once the almond bark is melted, dip each cookie truffle into the almond bark (I used two forks to fully coat each cookie truffle), then place each truffle back on the parchment paper so the almond bark can set.

If making mummies, before the almond bark set completely on the cookie truffles, stick two mini chocolate chips into each truffle to use as 'eyes.' Next, pour some almond bark into a piping bag (or ziplock bag), snip off the edge, and drizzle over each truffle, giving a mummy-like appearance.

For pumpkins, pipe orange frosting down the sides of each truffle, starting at a central point on the top of each truffle. Place a regular-sized chocolate chip on top (it will stick to the frosting). Next, pipe green frosting around the tops of each truffle.

Enjoy!

Refrigerate leftovers.