Mix cream cheese, powdered sugar, pumpkin puree, and cinnamon.

Stir in graham cracker crumbs.

Refrigerate for 30 minutes.

Roll into balls that contain a heaping teaspoon.

Melt white chocolate.

Pour 1 tablespoon of white chocolate into paper lined muffin pan.

Let set up in freezer for a few minutes.

Place pumpkin ball into muffin cups and flatten slightly.

Cover with white chocolate.

Freeze for 4-6 hours.

Store in refrigerator.