Step 1: In a medium bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.
Step 2: Add pumpkin puree, powdered sugar, pumpkin spice, and vanilla extract to the bowl. Beat until fully combined and the mixture is smooth and uniform.
Step 3: Stir in the graham cracker crumbs until well incorporated, forming a thick, dough-like mixture. Ensure no dry crumbs remain.
Step 4: Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to firm up the mixture. This will make it easier to roll.
Step 5: Once chilled, scoop out small portions (about 1-inch in diameter) and roll them into neat, bite-sized balls. Place them on a baking sheet lined with parchment paper.
Step 6: (Optional) If dipping, melt the white chocolate according to package directions. Dip each ball into the melted chocolate, allowing any excess to drip off. Return them to the parchment-lined baking sheet.
Step 7: Refrigerate the finished balls for at least another 30 minutes, or until they are firm. Serve chilled and enjoy your easy fall treat!