Stir in the pumpkin spice, cinnamon and graham cracker crumbs until everything is incorporated.
1 teaspoon pumpkin pie spice, 1 teaspoon cinnamon, 1 ½ cups graham cracker crumbs
Cover and refrigerate the bowl for 30 minutes.
Scoop the chilled dough using a small cookie scoop and place them on the baking tray lined with parchment paper. Roll the dough between your palms to smooth them into balls and refrigerate while preparing the chocolate.
Melt the chocolate chips in the microwave (or use a double boiler).
2 cups chocolate chips
Using a fork, dip each truffle into the melted chocolate until fully coated.
Place them on a rack that helps to drip the excess chocolate.
Sprinkle with chopped pecans or drizzle with additional melted chocolate if desired.
2 tablespoons pecans, chopped
Place the truffles back on the baking tray and refrigerate until ready to serve.
The truffles will be good for a week when stored in the refrigerator and for 2 months when stored in the freezer.
To freeze the truffles, place them in a sturdy airtight container. Separate layers with wax or parchment paper.
The easiest method to melt the chocolate is a microwave method. Place the chocolate chips in a microwave safe bowl and microwave for 30 seconds by stirring frequently in between until the chocolate is completely melted. For the double boiler method, place a saucepan on a medium heat with a cup of water. Once the water starts boiling, place a heat proof bowl over the saucepan with chocolate chips in it (make sure the bowl doesn’t touch the bottom). Mix until the chocolate melts completely.