Using an electric mixer blend the cream cheese, pumpkin, monkfruit sweetener, coconut flour, vanilla extract, and pumpkin pie spice until well combined.

Scoop out a heaping tablespoon at a time and roll into a ball. Place on wax paper and set in the freezer.

While the pumpkin truffles are in the freezer heat the coconut oil in a double boiler or micorwave safe bowl. Add the chocolate and stir until melted and smooth.

Using two forks carefully dip the truffles in the melted chocolate and place on the wax paper. Sprinkle with sea salt or additional pumpkin pie spice if you prefer. Place back in the freezer for 10 minutes.