• Take your white chocolate and melt it in a double boiler. You can also do this in a microwave by heating the chocolate for 45 seconds, then in 15-second intervals until it's completely melted.
• In a food processor, add white chocolate, 2/3 cup graham cracker crumbs, pumpkin puree, cream cheese, powdered sugar, pumpkin pie spice, and salt. Pulse to combine. Transfer the mixture to a bowl. Cover the bowl and chill the mixture for at least 2 hours.
• Meanwhile, heat the butter and add the remaining two tablespoons of graham cracker crumbs in a small skillet and stir to combine. Toast for about 2 minutes and remove from heat.

Assemble The Truffles

• Take out the chilled mixture from the refrigerator and roll it out into 1-inch balls.
• Place all the prepared pumpkin truffle balls on a parchment-lined baking sheet and freeze for about 15 minutes.
• Melt dark chocolate in a double boiler or microwave. Now dip truffles individually into melted chocolate using a fork to drain off the excess chocolate.
• With the help of a spoon, gently slide the truffle onto the baking sheet. If the chocolate begins to cool, return it to the double boiler for a few minutes and continue to dip the truffles.
• Garnish each truffle immediately with reserved graham cracker crumbs and chill for at least 1 hour before serving.