Beat the softened cream cheese until smooth. Mix in the pumpkin puree, confectioners’ sugar, pumpkin-pie spice, and vanilla, then stir in the finely crushed graham crackers until thick.

Cover the bowl and refrigerate the mixture for 30–60 minutes, until firm enough to scoop and roll.

Scoop approximately 1 tablespoon per truffle and roll into balls. Arrange them on a parchment-lined tray and chill for another 15–20 minutes if they feel soft.

Melt the white chocolate or candy melts in the microwave in 15–30-second intervals, stirring after each interval. Stir in the shortening or coconut oil if the coating needs to be thinner.

Dip each chilled truffle in the coating, let the excess drip away, and return it to the lined tray. Add crumbs, cinnamon, or sprinkles while the coating is still wet.

Refrigerate the coated truffles for 15–30 minutes, until the shell is set. Store them in an airtight container in the refrigerator for up to 5 days.