In a mixing bowl, combine the pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, nutmeg, and vanilla extract. Mix until well-combined.

Using your hands, form the mixture into small balls, about 1 inch in diameter, and place them on a parchment-lined baking sheet.

Once all the truffles are shaped, place the baking sheet in the refrigerator for about 30 minutes to firm up.

While the truffles chill, melt the chocolate in a microwave-safe bowl or over a double boiler, adding coconut oil if desired for a smoother consistency.

Once melted, dip each truffle into the chocolate, ensuring it is fully coated. Use a fork to lift it out, allowing any excess chocolate to drip off.

Return the chocolate-coated truffles to the parchment-lined sheet and let them set at room temperature or in the refrigerator.