In a large mixing bowl, combine the softened cream cheese and pumpkin puree until smooth.​

Add the powdered sugar, pumpkin pie spice, and vanilla extract. Mix until all ingredients are well incorporated.​

Gradually fold in the graham cracker crumbs until the mixture reaches a consistency that holds its shape when rolled.​

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to firm up the mixture, making it easier to handle.​

Once chilled, use a tablespoon or small cookie scoop to portion out the mixture.​

Roll each portion between your palms to form smooth, round balls.​

Place the formed balls on a baking sheet lined with parchment paper.​

Melt the white chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth.​

Using a fork or dipping tool, dip each ball into the melted chocolate, ensuring it's fully coated.​

Allow any excess chocolate to drip off before placing the coated ball back onto the parchment-lined baking sheet.​

While the chocolate is still wet, you can sprinkle additional graham cracker crumbs or crushed nuts on top for added texture and flavor.​

Refrigerate the coated balls for at least 30 minutes, or until the chocolate has fully set.​

Once set, the Pumpkin Cheesecake Balls are ready to be enjoyed.​

Store any leftovers in an airtight container in the refrigerator for up to 5 days.