Add 3/4 cup white chocolate into a microwaveable bowl and heat it in the microwave in 15 second intervals, stirring each time. Once melted, set aside to cool.
Add the pumpkin puree and cream cheese into a mixing bowl and beat until smooth.
Blitz the Graham Crackers to crumbs using a food processor or put them in to a ziplock bag and crush them with a rolling pin. Add them to the mixing bowl along with the powdered sugar and pumpkin spice. Mix together well.
Pour in the melted white chocolate and mix until fully combined.
Cover the bowl with cling wrap and put it into the fridge for at least 30 minutes.
Prepare a baking sheet with parchment paper.
When you’re ready to roll the truffles, cover your hands with powdered sugar then scrape out a heaped teaspoon of mixture from the bowl. Roll the mixture into a ball using your hands and set aside on the baking sheet. Repeat until all the mixture is used up.
Put the rolled balls back into the fridge while you melt the chocolate.
Add 4 ounces white chocolate and 4 ounces semi-sweet chocolate to separate microwaveable bowls.
Melt the chocolate by heating in the microwave in 15 second intervals, stirring each time.
Dip the truffles one at a time into the melted chocolate. You can sprinkle them with a few Graham Cracker crumbs if you like. Put the chocolate covered balls back on to a lined baking sheet to set either at room temperature or in the fridge.