1. In a mixing bowl, beat the softened cream cheese until smooth.

2. Add pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until combined.

3. Stir in graham cracker crumbs until a thick dough forms.

4. Scoop tablespoon-sized portions and roll into balls.

5. Use a toothpick or knife to create light indentations around the sides to resemble pumpkins.

6. Place on a parchment-lined baking sheet.

7. Refrigerate for 1 hour or freeze for 20-30 minutes to firm.

8. Roll the chilled truffles in granulated sugar.

9. Melt the semi-sweet chocolate and drizzle over each truffle.

10. Top with chopped pecans while chocolate is still wet.

11. Let the chocolate set fully before serving.

12. Store in an airtight container in the fridge.