1. In a large mixing bowl, combine the softened cream cheese, powdered sugar, pumpkin puree, pumpkin pie spice, vanilla extract, and salt. Use an electric mixer on medium speed, or a sturdy spoon, to beat the ingredients until the mixture is completely smooth and well combined, with no lumps of cream cheese visible. The mixture should be light orange and creamy.

2. Gently fold in the graham cracker crumbs until they are fully incorporated into the pumpkin cream cheese mixture. The mixture should be thick and firm enough to easily roll into balls. If it seems too sticky, add another tablespoon or two of graham cracker crumbs.

3. Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes. This chilling step is crucial as it helps the mixture firm up, making it much easier to roll into truffles without them falling apart.

4. Once chilled, remove the mixture from the refrigerator. Use a small cookie scoop (about 1 tablespoon in size) or your hands to roll the mixture into uniform balls, approximately 1-inch in diameter. Place the rolled truffles on a parchment-lined baking sheet.

5. In a microwave-safe bowl, combine the white chocolate melting wafers (or chips) and coconut oil (if using). Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Be careful not to overheat the chocolate, as it can seize.

6. Dip each pumpkin cheesecake truffle into the melted white chocolate, ensuring it’s fully coated. Use a fork or a dipping tool to lift the truffle out, allowing any excess chocolate to drip back into the bowl.

7. Place the coated truffles back on the parchment-lined baking sheet. If desired, sprinkle with additional graham cracker crumbs, a pinch of pumpkin pie spice, or chopped nuts immediately after coating, before the chocolate sets.

8. Refrigerate the truffles for another 15-30 minutes, or until the chocolate coating has completely set and hardened. Once set, they are ready to serve and enjoy!