In a mixing bowl, beat 8 oz of softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually mix in 1 cup of pumpkin puree, 1 cup of powdered sugar, 1 teaspoon of pumpkin pie spice, and 1 teaspoon of vanilla extract until fully combined.

Transfer the creamy mixture to the refrigerator and chill for 30 minutes to allow flavors to meld and mixture to firm up.

Remove from refrigerator, use a tablespoon to portion out small amounts, and roll each portion into smooth balls, about 1 inch in diameter.

Refrigerate the rolled truffles for an additional hour to firm up.

Melt 1 cup of white chocolate chips in a heatproof bowl, stirring every 30 seconds until smooth.

Dip each truffle in the melted white chocolate and roll in graham cracker crumbs or chosen toppings before placing back onto the parchment-lined sheet.

Return the coated truffles to the refrigerator for about 30 minutes to set completely.