Beat the cream cheese in a stand mixer with the paddle attachment, or use an electric mixer and a large bowl, on medium speed for 1 to 2 minutes. It should look smooth, with no small white flecks or lumps.

Mix in the pumpkin puree, powdered sugar, and vanilla until combined, then turn the mixer to low and add the Biscoff crumbs, pumpkin pie spice, and salt. The filling should have an even pumpkin color with crumbs distributed throughout.

Cover the bowl and refrigerate the filling for at least 2 hours, then line a baking sheet with parchment paper. The chilled mixture should be firm enough to scoop rather than flow off the scoop.

Portion the filling with a medium 1.5-tablespoon cookie scoop, roll each portion between your palms, and place the balls on the lined sheet to make about 20. The rounds should hold their shape without leaving a thick layer of filling on your hands.

Freeze the shaped balls for 1 hour. They should feel firm when lifted for dipping.

Melt the Ghirardelli wafers with the coconut oil or shortening in a bowl, following the package directions. The coating should be smooth and fluid enough to fall from a spoon.

Lift each cold ball with a toothpick, dip it into the melted coating, gently shake off the excess over the bowl, and return it to the parchment. A thin, even shell should begin to set around the filling.

If desired, drizzle melted wafers over the dipped balls and immediately add sprinkles or Biscoff crumbs. The topping should cling before the coating firms.

Refrigerate the finished balls until ready to serve. The coating should feel firm against the soft center.