Pumpkin Truffles

With a handheld or stand mixer fitted with a paddle attachment, beat cream cheese and sugar together in a large bowl until creamy - about 2 minutes. Add pumpkin and beat on high until combined. Add graham cracker crumbs, pumpkin pie spice, cinnamon, and melted chocolate. Beat on medium speed for 2 minutes until everything is combined. Cover tightly and refrigerate for 1 hour or up to 24 hours. Chilling is mandatory. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Begin rolling chilled mixture into balls (about 1 teaspoon per ball) and place balls on baking sheets. Chill balls in refrigerator for 30 minutes or up to 24 hours. Begin melting chocolate when balls are just about finished chilling. You can melt chocolate in a double boiler or the microwave. If using the microwave: place chocolate in a medium heat-proof bowl. Melt in 30 second increments in microwave, stirring after each increment until completely melted and smooth. Let warm chocolate sit for 5 minutes to slightly cool before dipping. Remove balls from refrigerator and dip them in chocolate. Place balls back onto baking sheet after you dip each one. Top dipped truffles with a sprinkle of graham cracker crumbs, if desired. Allow chocolate to completely set in refrigerator.