1. 1. Prepare the Cream Cheese Mixture: In a medium mixing bowl, combine the softened cream cheese, powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla extract. Use an electric mixer on medium speed to beat the ingredients until the mixture is completely smooth and well combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated. The mixture should be thick and creamy.

2. 2. Chill the Mixture: Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes, or until the mixture is firm enough to roll. This chilling step is crucial for preventing the truffles from being too sticky to handle.

3. 3. Form the Truffles: Once chilled, remove the mixture from the refrigerator. Using a small cookie scoop or a spoon, scoop out portions of the mixture, about 1 tablespoon each. Roll each portion between your palms to form smooth, round balls. Place the formed truffles on a baking sheet lined with parchment paper.

4. 4. Second Chill: Return the baking sheet with the rolled truffles to the refrigerator for another 30 minutes. This second chill ensures the truffles are very firm, which makes dipping them in chocolate much easier and prevents them from falling apart.

5. 5. Melt the Chocolate Coating: In a microwave-safe bowl, melt the white chocolate melting wafers (and coconut oil, if using) in 30-second intervals, stirring well after each interval, until completely smooth. Be careful not to overheat the chocolate, as it can seize. Alternatively, you can use a double boiler for melting.

6. 6. Dip the Truffles: One by one, drop a chilled truffle into the melted white chocolate. Use a fork or a dipping tool to gently roll the truffle in the chocolate until fully coated. Lift the truffle out, tapping the fork gently against the side of the bowl to allow any excess chocolate to drip off.

7. 7. Decorate and Set: Place the coated truffle back on the parchment-lined baking sheet. If desired, immediately sprinkle with graham cracker crumbs or chopped pecans before the chocolate sets. Repeat with the remaining truffles.

8. 8. Final Chill: Once all truffles are coated and decorated, place the baking sheet back into the refrigerator for at least 15-20 minutes, or until the chocolate coating is completely set and firm.