Using a mixer, mix together cream cheese and confectioners’ sugar until creamy. Add pumpkin pureé and beat until combined. Add graham cracker crumbs, pumpkin pie spice and cinnamon, mix on medium speed until incorporated for 2 minutes. Mixture will be thick and smooth.

Line two large baking sheets with parchment paper. Set aside.

Scoop chilled dough in generous teaspoon amounts and roll into 1-inch balls. Place on parchment-lined cookie sheet and chill the balls for 30 more minutes.

Five minutes before you take the balls out of the refrigerator, melt the chocolate in the microwave in 30 second intervals, stirring each time. Let the chocolate sit for a minute or two to cool slightly before dipping.

Remove pumpkin pie truffles from the refrigerator and dip them one at a time into the melted chocolate. Use a fork to lift the dipped ball out of the chocolate and use a toothpick (or another fork) to slide the ball off the fork onto the lined baking sheet.

Place balls back onto the baking sheet after you dip each one. Immediately sprinkle with crushed graham cracker crumbs, sprinkles, candies or cinnamon. Allow chocolate to completely set in the refrigerator before serving.

Bring truffles to room temperature when serving. They are fine to sit out a few hours for parties, etc., otherwise, store in refrigerator until ready to serve.