Spread approximately one cup of pumpkin purée onto paper towels and let sit for about 10 minutes to remove excess moisture.

In a large mixing bowl, beat together 8 ounces of softened cream cheese until smooth, about 2 minutes. Gradually mix in the blotted pumpkin purée, 1 cup of powdered sugar, 1 teaspoon of pumpkin pie spice, and a pinch of salt until velvety blended. Fold in 1 cup of crushed graham crackers or gingersnaps.

Cover the mixture with plastic wrap and refrigerate for 15-20 minutes to firm up.

Use a small cookie scoop or your hands to form bite-sized balls and place them on a parchment-lined baking sheet.

Melt 9 ounces of white chocolate or candy melts in a microwave-safe bowl. Heat in 30-second bursts, stirring frequently, until smooth.

Dip each cheesecake ball into the melted chocolate using a fork, ensuring they are fully coated. Tap off any excess chocolate and return them to the parchment sheet. Add crushed cookies or sprinkles before the coating sets.

Allow the coated cheesecake balls to set at room temperature for 10-15 minutes or refrigerate for about 5 minutes until hardened.