Add cake mix, cream cheese, pumpkin, vanilla, and sea salt to a large mixing bowl. Blend using an electric hand mixer for 2-3 minutes until smooth. It should be sticky and somewhat sticky.

Place bowl inside the refrigerator for 1 hour.

After chill time is complete, prepare a large baking sheet (I use a 11x17) with parchment paper. Use a 2 tablespoon measuring spoon to scoop mixture from bowl and roll into a round ball. Repeat until you have 15-18 balls on the sheet.

Place inside the refrigerator and chill for another 2 hours. Half way through, you can smooth out the balls, rolling them again to smooth the shape.

Near the end of the chill time, began preparing your melting chocolate. Add wafers to a microwave safe bowl. Microwave on 50% power for 1 minute. Add in crisco, stir, and continue heating in 30 second bursts, stirring in between, until the mixture is smooth.

Remove the baking sheet from the refrigerator. Working one ball at a time, use two forks or dipping tools, dip each ball into the white chocolate covering it completely. Allow all excess chocolate to drip off of the ball (be sure to also scrape the bottoms of your forks/tools to remove any excess chocolate) before adding it back to the baking sheet. Immediately top with a dash of pumpkin pie spice.

Repeat step 6 for each ball. Place the baking sheet back inside the refrigerator for 30 minutes before serving.