Preheat oven to 350 degrees.
Grease a round cake pan or loaf pan; set aside.
In a mixing bowl, whisk together flour, baking soda, baking powder, and Pumpkin Spice; set aside.
In a large bowl, mix both white and brown sugars, butter, and eggs until smooth.
Add the dry ingredients, and mix again until smooth.
Fold in the pumpkin puree until thoroughly combined.
Pour the batter into the greased pan
Bake until tops spring back to the touch, and a cake tester inserted in the center comes out clean, 25-30 minutes.
Let cool completely.
Once cooled, crumble the cake into a bowl and add the cream cheese frosting.
Mix with a spoon or hands until thoroughly combined; Add spoonfuls of frosting one at a time if the cake is still dry
Roll the cake out into 2″ balls and place on a cookie sheet lined with parchment or wax paper
Place the cake balls in the freezer for 30 minutes to an hour
At this point you can place the cake balls in a freezer bag and store in the freezer for up to three months to continue later if preferred.
In a small bowl, heat the white chocolate in 20 second increments in the microwave, stirring in between each time
Using a toothpick, skewer or spoon (I use a spoon), dip the chilled cake balls into the white chocolate.
Coat the cake balls and return to the cookie sheet.
Chill for 30 minutes while you prepare the Butterscotch.
In a microwave safe bowl, add the Butterscotch chips and the Crisco / butter.
Heat in 20 second increments, stirring in between.
Once thoroughly melted, allow to cool for about 10 minutes.
Spoon the melted Butterscotch into a small sandwich bag.
Snip off a very TINY corner of the bag and drizzle over the truffles.
Chill for a few minutes until the butterscotch is set.