In a large mixing bowl, beat together the softened cream cheese, pumpkin puree, powdered sugar, graham cracker crumbs, and pumpkin pie spice using a hand mixer until the mixture is smooth and fully combined. Scrape down the sides of the bowl to make sure everything is evenly mixed. Pro Tip: Make sure the cream cheese is softened to room temperature this helps create a smooth, lump-free filling.

Cover the bowl tightly with plastic wrap and refrigerate for 30–60 minutes, or until the mixture is firm enough to roll without sticking to your hands. Pro Tip: If the mixture still feels too soft after chilling, add an extra tablespoon or two of graham cracker crumbs to thicken it.

Using a small cookie scoop or spoon, portion out about 1 tablespoon of the mixture for each truffle. Roll between your palms to form smooth, even balls, and place them on a parchment-lined baking tray.

In a microwave-safe bowl, melt the white chocolate in 20–30 second intervals, stirring between each until smooth and fully melted. Pro Tip: For a thinner, easier-to-coat chocolate, stir in 1 teaspoon of coconut oil or shortening after melting.

Using a fork or dipping tool, carefully dip each truffle into the melted white chocolate, letting any excess drip off, then place back on the parchment-lined tray. Work in batches so the filling doesn’t soften too much.

Refrigerate the coated truffles for at least 30 minutes, or until the chocolate is fully set. For extra flair, drizzle with more melted white chocolate or sprinkle with cinnamon before serving. Pro Tip: Store in mini candy cups or decorative boxes if giving as gifts they make beautiful homemade holiday treats.