In a large mixing bowl, use an electric mixer to beat 8 ounces of softened cream cheese until smooth, about 2 minutes. 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 creamy and well combined.

Cover the bowl tightly with plastic wrap and place it in the refrigerator to chill for at least 1 hour.

Once chilled, remove the mixture from the fridge and use a small cookie scoop to portion out the mixture, rolling each portion into a 1-inch ball.

Pour 1 cup of graham cracker crumbs into a shallow dish. Roll each pumpkin cheesecake ball in the crumbs to coat evenly.

Arrange the coated balls on a lined baking sheet, cover with plastic wrap, and refrigerate for another 30 minutes before serving.