Pumpkin Truffles with White Chocolate

Instructions:

1. Beat the softened cream cheese in a large mixing bowl until smooth.
2. Fold in the pumpkin puree, powdered sugar, vanilla extract, and kosher salt until the mixture is uniform in color.
3. Stir in the graham cracker crumbs and 1 tsp pumpkin pie spice until the mixture is thick and holds its shape.
4. Line a baking sheet with parchment paper.
5. Using a small scoop or tablespoon, form the mixture into 20 equal-sized balls, approximately 1 inch in diameter, and place them on the baking sheet.
6. Refrigerate the balls for at least 60 minutes to firm up the centers.
7. Melt the white chocolate chips and melted coconut oil together using a double boiler or in the microwave in 30-second bursts, stirring until glossy and fluid.
8. Using a fork, dip each chilled pumpkin ball into the melted chocolate, swirling to coat completely, and tap the fork on the edge of the bowl to remove excess chocolate.
9. Place the coated truffles back on the parchment paper and immediately dust the tops with the remaining 1 tbsp pumpkin pie spice before the chocolate sets.