In a medium bowl,
combine vanilla wafer crumbs, ground almonds, one-half cup
confectioner's sugar, and cinnamon.
Blend in chocolate chips, pumpkin puree, and coffee liqueur.
(The one-third cup of coffee liqueur may be replaced with a fifty-percent
mixture of cold coffee and sugar syrup as a non-alcoholic alternative.)
Form the mixture into one-inch balls. Cover and refrigerate
to firm. Just prior to serving, dust the truffles with
the remaining one-quarter cup of confectioner's sugar.