In a mixing bowl, beat cream cheese until smooth and creamy, about 2 minutes. Add pumpkin puree, powdered sugar, pumpkin spice, and vanilla extract. Mix until fully combined.

Gradually stir in crushed graham crackers until the mixture thickens. If too loose, add more graham cracker crumbs.

Cover and refrigerate for 1 to 2 hours to allow the flavors to meld and firm up.

Form 1-inch balls and place on a lined baking sheet, ensuring they are evenly spaced.

Optionally, melt chocolate and coat each cheesecake ball, or roll in chopped nuts or coconut flakes.

Chill again for 30 minutes to set the coating.