Beat softened cream cheese with an electric mixer until completely smooth, approximately one minute. Add powdered sugar gradually, mixing on low speed until the mixture resembles wet sand and holds together when squeezed.

Fold in pumpkin puree, pumpkin pie spice, vanilla extract, and maple extract using a rubber spatula. Stir until the pumpkin spice filling reaches uniform color, approximately 30 seconds, ensuring no white streaks remain.

Mix in graham cracker crumbs, cinnamon, nutmeg, and chopped pecans with a wooden spoon until evenly distributed. The filling should hold together firmly; chill for 15 minutes before scooping.

Line a baking sheet with parchment paper and scoop filling into one-inch balls using a cookie scoop or tablespoon. Place cozy no bake pumpkin spice truffles on the prepared sheet and freeze for 20 minutes until firm to touch.

Combine chocolate chips, coconut oil, and butter in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until completely melted and smooth. Do not overheat the chocolate or it will become grainy and difficult to coat.

Using a fork, dip each truffle into warm chocolate, allowing excess coating to drip back into the bowl. Return coated truffles to the parchment-lined sheet, working quickly before the chocolate sets.

Sprinkle optional toppings like crushed candy corn, white chocolate drizzle, or extra cinnamon onto each truffle while the chocolate coating remains wet. Allow the chocolate to set at room temperature for 30 minutes, or refrigerate for 10 minutes to speed hardening.