In a medium bowl combine cream cheese, pumpkin puree, powdered sugar, nutmeg, cinnamon, unsalted cashews, graham crackers, orange juice and zest from orange. Mix ingredients well. Form a ball, cover in foil and put in the freezer for 1 hour.
Remove the ball from the freezer and form about 11 - 14 small balls.
Melt chocolate chips using double boiler method (fill lower pan with water, bring water to simmer, take off from heat, put chocolate chips in separate top pan and stir). Add coconut oil and mix.
Dip each truffle into the chocolate and adhere candy eyes. Place on parchment paper. Put in the fridge for about 3 hours.