Prepare the filling – Beat softened cream cheese until smooth. Gradually incorporate pumpkin puree. Add powdered sugar gradually while beating until light and fluffy. Mix in pumpkin pie spice and vanilla extract.

Chill the mixture – Cover and refrigerate for at least 2 hours (overnight is ideal).

Shape the truffles – Use a melon baller or cookie scoop to portion filling into bite-sized pieces. Roll smooth and place on parchment-lined tray. Freeze for at least 1 hour.

Melt the chocolate – Melt chocolate chips with coconut oil using a double boiler or microwave in 30-second intervals, stirring between each. Cool for 1 minute.

Dip the truffles – Using a fork or dipping tool, submerge each frozen truffle into melted chocolate. Let excess drip off and place back on parchment paper.

Add toppings (optional) – Sprinkle desired toppings while chocolate is still wet.

Set and store – Allow chocolate to set completely. Store in airtight container in refrigerator (up to 1 week) or freezer (up to 3 months).