In a large mixing bowl, combine softened cream cheese, pumpkin puree, powdered sugar, and vanilla extract. Add ground cinnamon, nutmeg, ginger, and salt. Mix on medium speed for about 2 minutes until smooth and creamy.

Using a cookie scoop, portion the mixture into 1-inch balls and place them on a parchment-lined baking sheet.

Chill the formed truffles in the refrigerator for at least 15 minutes to firm up.

Melt chocolate chips and coconut oil in a microwave-safe bowl, microwaving in 30-second intervals and stirring until smooth.

Dip each truffle into the melted chocolate, allowing excess to drip off, and roll in graham cracker crumbs if desired.

Return the coated truffles to the baking sheet and chill for about 30 minutes until the chocolate is set.