Line a sheet pan with parchment paper and set aside.

In a heatproof bowl set over a pan of barely simmering water, melt the white chocolate, the pumpkin, pumpkin pie spice, espresso powder and vanilla. Stir in the graham cracker crumbs and refrigerate the mixture till firm.

Using a tablespoon or cookie scoop, scoop the mixture onto a parchment-lined baking sheet. Shape into balls and place in the fridge to firm up. Roll into balls and keep in the fridge till ready to coat.

If dipping in white chocolate clean and dry your bowl.

For the white chocolate truffles melt a cup of white chocolate chips and 2 teaspoons of coconut oil in your clean bowl set over a pan of barely simmering water. Turn off the heat.

Working with one truffle at a time, place on a fork, hold the fork over the bowl and use a spoon to pour the melted chocolate over the truffle. Gently tap the handle of the fork on the edge of the bowl so that the excess drips off. Use another fork to slide the truffle back onto your baking sheet. Dust with a little espresso powder if desired. Repeat with remaining truffles.

For the orange drizzle, let the white chocolate coating set, melt some orange candy melts and use a spoon to drizzle over. Return to the fridge to set.

For the graham cracker truffles, roll the chilled truffles in graham cracker crumbs to thoroughly coat. Return to the fridge till ready to serve.