1. In a medium bowl, beat the softened cream cheese until smooth.

2. Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Beat until fully combined and smooth.

3. Cover the bowl and refrigerate for at least 2 hours, or until firm enough to roll.

4. Line a baking sheet with parchment paper. Scoop out small portions of the pumpkin cheesecake mixture (about 1 tablespoon each) and roll them into balls.

5. Place the truffles on the prepared baking sheet and freeze for 15–20 minutes, or until very firm.

6. While truffles are chilling, melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth. Stir in coconut oil if desired to thin the chocolate.

7. Dip each frozen truffle into the melted white chocolate, ensuring it’s fully coated. Let excess chocolate drip off.

8. Place the coated truffles back on the parchment-lined baking sheet. Optionally, sprinkle with crushed graham crackers or chopped nuts before the chocolate sets.

9. Refrigerate the Pumpkin Cheesecake Truffles until the chocolate is fully set, about 30 minutes. Store in an airtight container in the refrigerator.