Step 1: In a large mixing bowl, beat the softened cream cheese with an electric mixer until it is smooth and creamy, about 1-2 minutes.
Step 2: Add the pure pumpkin puree, vanilla extract, pumpkin pie spice, and ground cinnamon to the bowl. Beat on low speed until just combined.
Step 3: Gradually add 2 cups of powdered sugar, beating on low speed until fully incorporated and the mixture is smooth. Scrape down the sides of the bowl as needed.
Step 4: Gently fold in 1/2 cup of graham cracker crumbs into the pumpkin cheesecake mixture until evenly distributed.
Step 5: Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour, or until firm enough to roll.
Step 6: Place the remaining 1 cup of powdered sugar and 1 cup of graham cracker crumbs in separate shallow dishes. Remove the chilled mixture from the fridge.
Step 7: Scoop out small portions (about 1 tablespoon) of the pumpkin cheesecake mixture and roll them into smooth balls. Roll each ball first in powdered sugar, then in graham cracker crumbs, ensuring a full coating.
Step 8: Place the coated balls on a parchment-lined baking sheet or plate. Refrigerate for another 30 minutes to firm up the coating before serving. Enjoy chilled!