1- Begin by beating the 2 ounces of full-fat brick cream cheese and 2 tablespoons of confectioners’ sugar together for about 2 minutes until the mixture is creamy and smooth.

2- Add 1/3 cup of pumpkin puree and continue beating on high speed until everything combines evenly, which should take just a minute or so.

3- Mix in 1 and 3/4 cups of graham cracker crumbs, 1/2 teaspoon of pumpkin pie spice, 1/2 teaspoon of ground cinnamon, and the 4 ounces of melted white chocolate. Beat on medium speed for 2 minutes until the dough is smooth and thick enough to hold its shape.

4- Refrigerate the mixture for 1 to 24 hours to let it firm up, making it easier to handle later this step is key for the truffles to roll nicely.

5- Once chilled, roll the mixture into balls about 1 teaspoon in size and place them on a baking sheet lined with parchment paper.

6- Chill the balls again for at least 30 minutes to keep them firm before dipping.

7- Melt the 10 ounces of semi-sweet or white chocolate carefully until it’s smooth, then let it cool slightly. Dip each ball into the chocolate, tap off any excess, and sprinkle with optional garnishes like extra graham cracker crumbs or cinnamon/sugar mixture while the chocolate is still wet.

8- Finally, refrigerate the dipped truffles for at least 30 minutes to set the coating. They can be served at room temperature for a few hours and taste even better after sitting in the fridge for a day or two.