No Bake Pumpkin Balls

Directions

1. Using a stand mixer fitted with the paddle attachment or a hand mixer in a large bowl, whip the softened cream cheese and powdered sugar together until the mixture turns light and fluffy, about 2 to 3 minutes.
2. Add the pumpkin puree, 1 cup of graham cracker crumbs, pumpkin pie spice, and cinnamon. Beat until everything is well combined. Then pour in the remaining cup of graham cracker crumbs and mix again—this two-step crumb addition helps avoid a mess.
3. Cover the bowl with plastic wrap or aluminum foil and chill the dough for at least 30 minutes; longer chilling is even better, but 30 minutes is the minimum.
4. Line a baking sheet with parchment paper while the dough chills.
5. Using a tablespoon or small spoon, scoop out 1-tablespoon portions of dough and roll them into balls. Place the balls on the prepared baking sheet, then refrigerate them for another 30 minutes.
6. Put the white chocolate chips in a medium microwave-safe bowl and microwave on high for 30 seconds, then stir. Repeat this heating and stirring process until the chocolate is completely melted and smooth.
7. Using a fork or a candy dipper, dip each chilled pumpkin ball into the melted white chocolate. Tap the fork against the bowl to remove excess chocolate, then return the coated ball to the parchment-lined sheet to set.
8. Drizzle any remaining melted chocolate over the truffles and immediately sprinkle on sprinkles or leftover graham cracker crumbs while the drizzle is still wet.
9. Place the finished truffles in the refrigerator for 20 to 30 minutes to ensure they are fully hardened.
10. Transfer the truffles to a serving dish or platter and serve right away.