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In a medium bowl, combine chocolate chips, pumpkin pie spice and vanilla.
In a medium microwave-safe bowl, microwave whipping cream on High for 70 seconds or until boiling (or place cream in saucepan and bring just to boiling). Pour the cream over the chocolate mixture. Let stand for 5 minutes. Whisk until smooth. Stir in chopped gingersnaps. Cover; refrigerate for 1 1/2 to 2 hours or until firm but soft enough to form into balls.
Place finely crushed gingersnaps (and/or cocoa powder) in small bowl(s). Using a tablespoon measure, scoop the truffle mixture and shape into balls. Roll in the crushed gingersnaps and/or cocoa powder to coat. Refrigerate for 1 hour or until firm, or for up to 3 days.