Preheat oven to 350 degrees and spray a 9x13 inch cake pan with non stick cooking spray. Set aside.

In a medium bowl, with an electric mixer on medium speed, beat together the spice cake mix and pumpkin puree until completely incorporated, about 3 minutes. Pour cake batter into prepared pan and place in the center rack in the oven. Bake for 19-21 minutes, or until cake is set on top.

Remove from oven and allow to cool in pan for 15 minutes. Once cooled slightly, using your hands or a fork, break apart the cake into tiny crumbles. Transfer cake crumbles to a large bowl and add the softened cream cheese. Beat on medium-high speed until incorporated. Mixture will be sticky, but thick.

Place in the refrigerator for 15 minutes to chill. While chilling, cover a large baking pan with parchment paper and set aside. Remove from fridge and roll in to 1.5 in balls and place on prepare baking sheet.

Once all are rolled, melt the dark chocolate with the coconut oil in a tall vessel (like a liquid measuring cup) by heating on medium heat in the microwave for 30 seconds. Remove and stir then place back in the microwave and heat for another 30 seconds. Stir and repeat the process until chocolate is smooth.

Dip each truffle into the chocolate and cover completely with dark chocolate. Place back on the baking sheet and repeat the process until all truffles are covered. Sprinkle with graham cracker crumbs and place in the fridge for 30 minutes to set.

Keep in the refrigerator for 7 days or in the freezer for up to 2 months.