Beat the softened cream cheese and powdered sugar until fluffy

In a blender or food processor, crush the graham crackers into fine, almost flour like texture, and measure out 1 cup of crumbs

To the cream cheese mixture, add the pumpkin, graham cracker crumbs, pumpkin pie spice, salt, and coconut flour** and beat to combine

Line a baking sheet with wax paper

Use a mini cookie scoop or two spoons to drop around 22 small balls onto the wax paper lined sheet. Note here - the batter is sticky and I do not recommend using your hands. Do not worry at all about the shape of the truffles right now, as they will be shaped further before dipping. I found the mini cookie scoop perfect for this

Chill the pumpkin cheesecake balls in the fridge for 1 hour, until firm

Melt the chocolate chips until smooth

Make each truffle by first picking up a ball, rolling it in your palms to fix any shape imperfections

Drop the truffle into the chocolate, and use a fork to get it out, then tap off any excess chocolate

Use a toothpick to help you slide the truffle back onto the baking sheet, then top it immediately with powdered sugar on the top

Repeat with the remaining pumpkin cheesecake balls

Once done, refrigerate the cheesecake balls for at least 1 - 2 hours, or until totally firm

Store leftover pumpkin cheesecake truffles in the fridge in an airtight container