4 oz cream cheese, softened to room temperature
2 tsp powdered sugar
1/3 cup pumpkin puree
1 3/4 cup graham cracker crumbs
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon, ground
In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese and sugar together until creamy, about 2 minutes. Add pumpkin and beat on high until combined. Add graham cracker crumbs, pumpkin pie spice, cinnamon, and melted chocolate, and beat on medium speed until everything is combined, about 2 minutes. Cover tightly and refrigerate for 1 hour or up to 24 hours. Chilling is mandatory.
Line two large baking sheets with parchment paper or silicone baking mats and set aside.
Begin rolling chilled mixture into balls (about 1 teaspoon per ball) and place balls on baking sheets. Chill in refrigerator for 30 minutes or up to 24 hours.
Begin melting chocolate when balls are just about finished chilling, using a double boiler or the microwave. If using the microwave: place chocolate in a medium heat-proof bowl and melt in 30-second increments, stirring after each increment until completely melted and smooth. Let warm chocolate sit for 5 minutes to slightly cool before dipping.
Remove balls from refrigerator and dip them in chocolate. Place balls back onto baking sheet after you dip each one, then top dipped truffles with a sprinkle of graham cracker crumbs, cinnamon, or sugar (if desired). Allow chocolate to completely set in refrigerator.