1. In a mixer, beat the cream cheese and powdered sugar together on high until fluffy. About 2 minutes. Add the pumpkin and beat again on high for about 1 minute. Add the cinnamon, pumpkin pie spice, graham cracker crumbs and melted chocolate. Mix on medium speed until combined.

2. Mixture will be thick and sticky. Transfer dough into some plastic wrap and cover, then refrigerate for at least 1 hour. Chilling the dough is key to this recipe.

3. Line a large baking sheet with parchment or a silicone baking mat. Remove chilled dough and start rolling the balls. You want each ball to be about 1 teaspoon size. Place balls on the baking sheet, then chill them again for about 30 minutes.

4. While the dough is chilling, you can melt the white chocolate. I use the microwave because I like easy, but you can also use a double boiler. If using the microwave, melt in 30 second increments and stir after each round.

5. Time to dip the truffles. Remove from the fridge and use a fork to dip into the melted white chocolate. Tap off excess and then place back onto the baking sheet. Sprinkle the truffles with the graham cracker crumbs while they are still wet.

6. After chocolate is set, place in an airtight container and store in the fridge. They are good at room temperature for few hours as well.

7. These are great to make ahead, the flavor gets even better day two.