Spread pumpkin puree on a triple layer of paper towels to remove excess moisture until reduced to approximately 1/3 cup.

In a large bowl, beat softened cream cheese and powdered sugar until completely smooth.

Incorporate the blotted pumpkin puree, pumpkin pie spice, and vanilla extract into the cream cheese mixture.

Fold in graham cracker crumbs until a uniform, thick dough forms.

Refrigerate the dough for 60 minutes to allow the crumbs to hydrate and the fat to firm.

Portion the mixture into 1-inch spheres and place on a parchment-lined baking sheet.

Flash-freeze the spheres for 30 minutes to ensure they remain intact during the dipping process.

Melt white chocolate wafers with coconut oil in 30-second intervals until the temperature reaches 110 degrees Fahrenheit.

Using a dipping tool or fork, submerge each sphere in chocolate, tap off the excess, and return to the parchment paper.

Refrigerate for an additional 30 minutes to fully set the chocolate shells.