Using an electric mixer, beat together cream cheese, pumpkin puree, graham cracker crumbs, Pumpkin Pie Cheesecake Blend, and vanilla. Refrigerate mixture for 30 minutes.
Line a sheet pan with parchment paper. Shape tablespoon amounts of the mixture into balls and place on the lined sheet pan. (If the mixture if too sticky, coat palms with pan spray before rolling). Freeze for about 2 hours or until solid
Heat chocolate in the microwave for 30 second increments until melted. Stir after every 30 seconds, until smooth. Stir in coconut oil. Remove truffles from freezer. Working with one truffle at a time, drop into the melted chocolate. Remove with a fork, tapping on the edge of the bowl to remove excess chocolate. Slide the truffle off the fork with a toothpick back onto the sheet pan. Top with salt.
Refrigerate until chocolate is set. Store leftover truffles in the refrigerator.
