Once the cream cheese is at room temperature add into a meduim bowl and whip with a hand mixer until fluffy.
Break the white chocolate bark in half. Set one half aside as this will be used later to coat the truffles. Place the other half white chocolate bark into a meduim microwave safe bowl. Microwave the white chocolate bark for 30 seconds and stir. Continue to microwave in 30 second intervals until the white chocolate is completely melted and smooth.
Pour the melted white chocolate bark into the whipped cream cheese. Blend with a hand mixer for about two minutes or until the mixture is well blended. Add 1 teaspoon of pumpkin pie spice and continue to mix for another minute or two or until the spice is very well blended.
Take a spoon or melon baller and create small round balls then place them on a wax papered sheet. Place the balls in the fridge for at least one hour or until they are firm enough to retain their shape in warm chocolate.
Melt the other half of your white chocolate bark in the microwave stirring every 30 seconds until completely melted. Dip each ball entirely into the melted chocolate and return to wax paper and decorate as desired with sprinkles, nuts, candy, powdered sugar, etc.