Everyday I'm Trufflin' Pumpkin Truffles

In a large bowl using a stand mixer, beat cream cheese and powdered sugar together until creamy, about 1 minute. Add pumpkin puree and beat on medium until combined. Add graham cracker crumbs, pumpkin pie spice, cinnamon, and melted white chocolate, beat on medium speed until combined, 2 minutes. Place parchment paper in Tupperware and cover tightly. Refrigerate for 1-5 hours. Line Tupperware with parchment paper and start to roll out your truffles into smooth round balls. Use a small ice cream scooper (about a tablespoon). Begin rolling truffle pumpkin mixture into melted chocolate. To melt chocolate, melt in a microwave-safe bowl for 1 minute, stirring every 15 seconds. Use both white and semi-sweet chocolate! Sprinkle graham cracker crumbs and pumpkin pie spice on top, optional! Chill for 3 hours or overnight! Enjoy.