Add the pumpkin, cream, butter, brown sugar, pumpkin pie spice, and salt to a medium saucepan over medium heat. Bring to a boil, and then cook for 3 minutes, stirring constantly. (You can turn the heat down slightly if it starts boiling too vigorously.)
Stir in the vanilla, and then remove from the heat. Add the chocolate chips, let it sit for 2 minutes without stirring, and then stir gently until all the chocolate is melted.
Transfer the mixture to a bowl and cool to room temperature. Cover the bowl and refrigerate to chill (the mixture will set as it chills), about 4 hours.
Use a 1-tablespoon scoop to measure out the truffle mixture. Roll them into balls, and roll each ball in any toppings you like.
Serve.
Notes
Storage: Store in an airtight container in the fridge for up to 2 weeks.
Recipe Yield and Serving Size: This recipe makes 28 truffles (using a 1-tablespoon scoop), which is 14 servings with 2 truffles per serving.
Nutrition Information: The nutritional information for this recipe was calculated without the optional topping ideas.