Prepare the Pumpkin Cheesecake Mixture

1. Combine Cream Cheese and Pumpkin: In a mixing bowl, beat the softened cream cheese and pumpkin purée together until smooth and well combined.
2. Add Sugar and Spice: Add the powdered sugar, pumpkin pie spice, and vanilla extract, mixing until everything is fully incorporated.
3. Fold in Graham Cracker Crumbs: Gently fold in the graham cracker crumbs until the mixture is thick and can be rolled into balls. If the mixture is too soft, refrigerate for about 15 minutes to firm up slightly.

Form the Cheesecake Balls

1. Roll into Balls: Using a small cookie scoop or spoon, scoop out portions of the mixture and roll them into 1-inch balls.
2. Coat with Crumbs or Chocolate: Roll each ball in graham cracker crumbs for a classic look, or dip them in melted white chocolate for a decadent touch.
3. Optional Coatings: For variety, roll some of the balls in finely chopped nuts, shredded coconut, or cocoa powder.

Chill and Set

1. Chill the Balls: Place the coated balls on a parchment-lined baking sheet and refrigerate for at least 15 minutes or until firm.
2. Serve: Once chilled, they’re ready to enjoy! Store leftovers in the fridge.