In a large bowl, beat the pumpkin, cream cheese, and powdered sugar with an electric hand mixer until well blended.
4 ounces cream cheese, 1/3 cup pumpkin puree, 2 tbsp powdered sugar
Add the graham cracker crumbs, cinnamon, and pumpkin spice to the pumpkin mixture and continue mixing until completely incorporated.
2 cups graham cracker crumbs, 1/2 tsp cinnamon, 1/2 tsp pumpkin spice
Cover the bowl and refrigerate for at least 3 hours.
Line a baking sheet with parchment paper. Scoop out the truffle mixture and roll into balls, using about one tablespoon of the dough per ball. Place the baking sheet in the refrigerator for at least 30 minutes.
Place chocolate chips in a microwave safe bowl and microwave in 30-second intervals.Stir between each 30 second intervals and continue until all chips are melted and chocolate is smooth.
2 cups white chocolate chips, 2 tbsp vegetable oil
Using a fork or a chocolate dipper, dip each truffle in the melted white chocolate to cover it completely and then move it to the prepared baking sheet.
If desired, drizzle additional melted chocolate across the top of the truffles and sprinkle with pumpkin pie spice. Place the truffles in the refrigerator to allow the chocolate to harden.