Add the softened cream cheese and powdered sugar to a mixing bowl. Using a stand or hand mixer, beat until creamy and smooth.

Add the pumpkin puree and cinnamon and mix at a medium speed until fully combined and smooth.

Add the graham cracker crumbs, pumpkin pie spice and cinnamon to the bowl and mix on medium until fully incorporated and smooth. The dough will be thick. Approximately 1-2 minutes.

Transfer the dough to a small bowl, cover and refrigerate for approximately 2 hours, or longer if needed.

Prepare a baking sheet with parchment paper.

Scoop a small Tablespoon of dough into your hands, using a regular spoon or cookie scoop, and roll into a uniform ball that is approximately 1” in diameter. Place it on the baking sheet. Repeat the with remainder of the dough placing each truffle 2” apart. This gave me approximately 20 truffles.

Cover and chill for 20-25 minutes before dipping in chocolate.

Prepare the white chocolate by adding the chips to a microwave safe bowl.

Microwave at 100% power in 10-15 second intervals, stirring in between, until the chips are fully melted and smooth. Do not overheat!

Remove the truffles from the refrigerator and use a fork to drop one truffle at a time into the melted chocolate. Use the fork to maneuver the truffle to ensure it’s fully covered.

Remove the truffle from the chocolate and scrape the bottom of the fork against the side of the bowl to remove extra chocolate.

Gently place the truffle back on the prepared baking sheet by using an additional fork to slide against the underside of the truffle keeping the sides blemish free.

Repeat the process with the remaining truffles. If needed, re-dip the bottoms of the truffles to cover any missing areas once they have hardened enough to handle.

Immediately sprinkle English toffee bits or graham cracker crumbs over the top of the truffles. Allow the truffles to set to a hard shell.

Place the truffles back in the refrigerator to fully set before serving. They can remain at room temperature for a few hours before serving.