In a medium sized bowl, mix yogurt with pumpkin puree & graham cracker crumbs. Mix until combined. Line a baking sheet with parchment paper. Roll pumpkin cheesecake mixture into small balls, insert sticks, and place on baking sheet. Freeze for 30 minutes. Meanwhile heat the white chocolate chips over a double boiler until melted. Mix in coconut oil. Dip balls into chocolate and place back on parchment paper. While the chocolate is still hot sprinkle crushed cookies on top. Refrigerate and enjoy!