In a large bowl beat cream cheese and powdered sugar together until well blended.

Add in graham cracker crumbs, pumpkin spice and cinnamon and continue mixing until completely incorporated.

Cover the bowl and place in the refrigerator for at least 3 hours.

Line a baking sheet with parchment paper.

Scoop out dough in 1 tablespoon scoops and roll into balls, placing on the prepared baking sheet until all of the dough is in balls.

Place the baking sheet in the refrigerator for at least 30 minutes.

To coat the truffles-

Place white chocolate chips in a microwave safe bowl and microwave in 30 second increments stirring between each, until all of the chips are melted and smooth. If the melted chips are too thick for dipping you can add shortening 1 tsp at a time until the desired consistency is reached.

Alternately the white chocolate chips can be melted in a double boiler over medium/low heat.

Using a fork or chocolate dipper dip each truffle in the melted chocolate to cover it and then move it to the parchment lined baking sheet.

After all of the truffles have been dipped, if desired drizzle additional melted chocolate across the top and sprinkle with sprinkles, graham cracker crumbs, pumpkin pie spice.

Place the truffles in the refrigerator for the chocolate to harden.

Store truffles in an airtight container in the refrigerator.