Prep the base: In a mixing bowl, beat the softened cream cheese until smooth. Add pumpkin puree, vanilla, pumpkin pie spice, and a pinch of salt. Mix until creamy and fully combined.

Sweeten and thicken: Add powdered sugar 1/2 cup at a time, mixing after each addition. Fold in graham cracker crumbs. The mixture should be thick enough to scoop and roll; if it feels too soft, add a bit more crumbs or chill for 20–30 minutes.

Chill for shaping: Cover the bowl and refrigerate for 45–60 minutes, or freeze for 20 minutes, until the mixture firms up.

Form the truffles: Line a baking sheet with parchment. Scoop tablespoon-sized portions and roll into balls with your hands. Place them on the sheet. If sticky, lightly dust your palms with graham crumbs.

Freeze to set: Freeze the rolled balls for 20–30 minutes. This helps them hold their shape during dipping.

Melt the chocolate: Place chocolate and a teaspoon of coconut oil in a microwave-safe bowl. Heat in 20–30 second bursts, stirring between each, until smooth and glossy. Or melt over a double boiler on the stove.

Dip the truffles: Using a fork or dipping tool, lower each chilled truffle into the chocolate. Tap gently to remove excess. Slide it back onto the parchment. Work in batches, keeping the remaining truffles in the fridge so they stay firm.

Add toppings: While the coating is still wet, sprinkle on crushed graham crackers, flaky salt, or a pinch of cinnamon sugar. If you want a drizzle, melt a bit of contrasting chocolate and zigzag it over set truffles.

Set and store: Let the truffles set at room temperature or refrigerate for 15–20 minutes until the chocolate hardens. Transfer to an airtight container.