In a large bowl, whisk/beat together the vegan butter, almond butter, and coconut sugar until light and fluffy. Whisk in the maple syrup, pumpkin puree, and vanilla until well-incorporated. Add in the flours and spices and mix until it forms a cookie dough. Fold in the dark chocolate chips. Divide the cookie dough into 16-18 truffles, using a spoon or cookie scoop. Place in freezer for 10 minutes to set.
In a small microwave safe bowl, combine the salted caramel chocolate chips and coconut oil. On 50% power and in increments of 45 seconds, heat the chocolate chips, stirring after each increment, until fully melted.
Dip each cookie dough truffle in the melted chocolate so fully coated in the melted chocolate. Top with desired amount of sprinkles.
Set in fridge to harden, about an hour (or the freezer for about 25 minutes).