Crumble the baked and cooled pumpkin bread into a large bowl, gently working it between your fingers until it is in small, fine pieces.
Add the cream cheese frosting to the pumpkin bread crumbs and mix until well combined, with no streaks of frosting remaining. The mixture should be moist and hold together when squeezed into a ball. If it’s too dry, add another spoonful or two of frosting to reach a workable consistency.
Using a small 1-inch candy scoop or a spoon, scoop out small portions of the pumpkin bread mixture and roll them between your palms to form perfectly round balls. Place the balls on a baking sheet lined with parchment or waxed paper. Chill the balls in the refrigerator for 2-3 hours, or until firm.
Place the orange candy coating in a medium microwave-safe bowl and microwave in 30-second intervals, stirring after each, until fully melted and smooth.
Using dipping tools or a fork, dip each pumpkin bread truffle into the melted orange candy coating, allowing the excess to drip back into the bowl. Place the coated truffles back on the baking sheet. Repeat until all truffles are coated.
Melt the chocolate candy coating in the microwave, then stir it into the remaining melted orange coating to create a deeper orange color. Transfer this mixture to a piping bag fitted with a small round tip, a paper cone, or a plastic bag with a small hole cut in the corner. Pipe intersecting lines across the top of each truffle to represent the creases of a pumpkin.
Melt the green candy coating in a microwave-safe bowl, then transfer it to a piping bag fitted with a small round tip, a paper cone, or a plastic bag with a small hole cut in the corner. Pipe small curls of green candy on top of each truffle to resemble pumpkin vines.
Refrigerate the truffles briefly to set the candy coating. For the best taste and texture, serve Pumpkin Bread Truffles at room temperature. Store any extra truffles in an airtight container in the refrigerator for up to 2 weeks.