In a large bowl, beat pumpkin puree, butter, and sugars with an electric mixer until light and fluffy (2-3 minutes). Mix in milk and vanilla. Add flour, salt, cinnamon and nutmeg and mix on low until combined. Stir in chocolate chips.

Chill dough in the refrigerator for about 30 minutes until firm enough to roll or scoop into 1-inch balls. Place rolled balls on a wax paper lined baking sheet and place in the freezer for at least 15 minutes or up to an hour.

Melt candy coating following instructions on the package. If using chocolate chips, melt in the microwave 30 seconds at a time until smooth, stirring in between every 30 seconds. Remove a couple of balls from the freezer at a time and dip in melted chocolate using a fork or a dipping tool. Remove from chocolate and holding it above the chocolate let excess chocolate drip down. Place on wax paper. If using sprinkles, add after dipping 2-3 truffles. Continue until all truffles are covered in chocolate.

Refrigerate in an airtight container for up to a week.