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In a large bowl, beat the softened cream cheese and pumpkin purée until smooth and creamy.
Stir in powdered sugar, vanilla extract, pumpkin pie spice, and graham cracker crumbs until evenly combined.
Use a cookie scoop to form tablespoon-sized balls. Roll them gently between your palms and place on a parchment-lined tray.
Freeze for 15–20 minutes to firm up before coating.
Dip each ball into melted white chocolate, tapping off the excess.
Sprinkle with crushed graham crackers or cinnamon sugar, then refrigerate until set.