Line a baking sheet with parchment paper and set aside.
Using a spoon, mix pumpkin puree, coconut sugar, applesauce and vanilla extract together in a mixing bowl.
Stir in oat flour, pumpkin pie spice, cinnamon and salt.
Refrigerate the bowl of dough for 10 minutes.
Use a small cookie scoop (I recommend a #60 disher) to scoop out the dough and form into balls with your hands. Place onto parchment-lined baking sheet and freeze for 10 minutes.
Meanwhile, make the chocolate coating. Add chocolate chips and coconut oil to a small microwave-safe bowl. Microwave in 20-second intervals, stirring between each one, until chocolate is smooth. Set aside until ready to use. The chocolate needs to cool down slightly so that the balls don’t melt when you dip them.
When you are ready to dip the balls in the chocolate, begin by placing one uncoated ball onto a fork. Dip into the melted chocolate. Roll it around and make sure it is fully coated. To remove excess dripping chocolate, gently tap the fork against the bowl. Place the chocolate-coated truffle onto the parchment-lined baking sheet. While it is still wet, sprinkle with the crushed graham topping if using. Repeat with all of the balls. Place in the freezer for another 10 minutes.