In a large mixing bowl, combine the softened butter, cream cheese, and powdered sugar. Beat the mixture on medium speed for 2-3 minutes until light and fluffy. This creates the perfect base for your no bake pumpkin truffles recipe that will hold its shape beautifully.

Fold in the pumpkin puree, vanilla extract, maple extract, pumpkin pie spice, cinnamon, nutmeg, and salt. Stir gently until all ingredients combine evenly and you achieve a uniform pumpkin color throughout the mixture. The spices should distribute completely so every bite tastes consistent.

Add the graham cracker crumbs and chopped pecans to your pumpkin filling. Mix thoroughly until the crumbs fully incorporate and you have a thick, moldable consistency. The mixture should hold together when you squeeze it gently in your hand.

Line a baking sheet with parchment paper and prepare a small bowl of water for wetting your hands. Scoop the mixture using a small cookie scoop or melon baller, forming 1-inch balls. Place each formed ball on the prepared sheet and refrigerate for 15 minutes to firm up.

While the balls chill, combine the melted dark chocolate with coconut oil in a shallow bowl. Stir until smooth and pourable—it should reach a consistency perfect for dipping. The coconut oil prevents the chocolate from becoming too thick when cooled.

Remove the chilled truffle balls from the refrigerator and dip each one into the dark chocolate coating. Use a fork to turn each ball, ensuring complete coverage before returning it to parchment paper. Work quickly so the chocolate sets evenly before the next truffle touches it.

Optionally sprinkle extra cinnamon or chopped pecans on top while the chocolate remains wet. Return all coated truffles to the refrigerator for 10 minutes until the chocolate hardens completely. Your finished pumpkin bites will have a beautiful glossy finish ready for serving or gifting.