In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Mix until well combined.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
Once the mixture is chilled, use a spoon or small cookie scoop to scoop out portions. Roll each portion between your palms to form a ball.
Place the graham cracker crumbs (or your chosen coating) in a shallow dish. Roll each ball in the crumbs, ensuring it’s fully coated. Gently press the crumbs into the surface to help them adhere.
Place the coated balls on a parchment-lined baking sheet and refrigerate for another 15-20 minutes to allow them to firm up further.
Remove the cheesecake balls from the refrigerator and serve. These are best enjoyed cold!
