In a mixing bowl, beat 8 ounces of softened cream cheese with an electric mixer on medium speed until smooth, about 1 minute. Next, gradually add in 1 cup of pumpkin puree, ½ cup of powdered sugar, 1 teaspoon of vanilla extract, and 2 teaspoons of pumpkin pie spice. Mix until everything is well combined and creamy.

Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 1 hour.

Once the mixture has chilled, use a small cookie scoop or a tablespoon to scoop out portions of the creamy filling. Roll each portion into 1-inch balls.

Place about 1 cup of graham cracker crumbs on a plate. Roll each ball in the crumbs until fully coated.

Transfer the coated balls to a lined baking sheet and chill for at least 30 minutes before serving.