In a large mixing bowl using an electric hand mixer or in the bowl of a stand mixer fitted with a paddle attachment beat cream cheese,pumpkin, and powdered sugar together until well blended. Start on low speed and increase to medium speed scraping down the side of the bowl with a spatula to get it all well incorporated.

Add in graham cracker crumbs, pumpkin spice and cinnamon and continue mixing until well mixed. The mixture will be very thick.

Cover the bowl with plastic wrap or foil and place in the refrigerator for at least 3 hours.

Line a baking sheet with parchment paper.

To make the truffles-

Scoop out the truffle filling in 1 tablespoon scoops, I like to use a dough scoop but a spoon works well too. Roll into balls, and place on the prepared baking sheet until all of the dough is in balls.

Place the baking sheet in the refrigerator for at least 30 minutes.

To coat the truffles-

Place white chocolate chips in a microwave safe bowl and microwave in 30 second increments stirring between each, until all of the chips are melted and smooth. If the melted chips are too thick for dipping you can add shortening 1 tsp at a time until the desired consistency is reached.

Alternately the white chocolate chips can be melted in a double boiler over medium/low heat.

Using a fork or chocolate dipping tool dip each truffle in the melted chocolate to cover it, tap it gently on the edge of the bowl to remove excess chocolate and then move the dipped ball to the parchment-lined baking sheet. Repeat the dipping process until all of the truffles have been coated.

After all of the truffles have been dipped, if desired drizzle additional melted chocolate across the top and sprinkle with sprinkles, graham cracker crumbs, pumpkin pie spice.

Place the truffles in the refrigerator for the chocolate to harden.

Store truffles in an airtight container in the refrigerator.