Step 1: Prepare the Cream Cheese Base
In a large mixing bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until it is completely smooth, creamy, and free of any lumps. This should take about 1-2 minutes. Scrape down the sides of the bowl.

Step 2: Incorporate Wet Ingredients and Spices
Add the pumpkin puree, brown sugar, powdered sugar, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt to the cream cheese. Beat on medium speed until all ingredients are perfectly combined and the mixture is uniform in color and texture. Scrape down the bowl again to ensure everything is incorporated.

Step 3: Add the Graham Cracker Crumbs
Switch to a spatula or wooden spoon. Add the graham cracker crumbs to the wet mixture. Fold gently until the crumbs are fully absorbed. The mixture will be soft and somewhat sticky—this is normal.

Step 4: The Crucial Chill
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or until the mixture is very firm. Do not skip or shorten this step. A firm mixture is absolutely essential for being able to roll neat, round balls that won’t melt in your hands during the coating process.

Step 5: Portion and Roll the Balls
Line a large baking sheet with parchment paper. Using a small cookie scoop (about 1 tablespoon in size), portion out the chilled mixture. Roll each portion between your palms into a smooth, compact ball. If the mixture becomes too soft and sticky to handle, simply return it to the refrigerator for 15-20 minutes. Place the rolled balls on the prepared baking sheet.

Step 6: The Second Chill
Once all the balls are rolled, place the entire baking sheet in the freezer for at least 30 minutes. This “flash freeze” ensures the balls are rock-solid and will not soften or lose their shape when dipped into the warm coating.

Step 7: Melt the Coating
While the balls are freezing, melt the coating. In a deep, microwave-safe bowl, combine the vanilla candy melts and the teaspoon of coconut oil. Microwave in 30-second intervals, stirring thoroughly after each interval, until the mixture is completely smooth and fluid. Do not overheat.

Step 8: Coat the Cheesecake Balls
Remove a few balls from the freezer at a time (keeping the rest cold). Using a fork, a dipping tool, or two spoons, carefully dip each frozen ball into the melted coating, ensuring it is completely submerged. Lift it out, gently tap off the excess coating, and return it to the parchment-lined sheet.

Step 9: Add Garnish and Set
If you are using a garnish like crushed graham crackers or nuts, sprinkle it on top immediately after dipping, before the coating sets. For a decorative drizzle, wait until the first coat is fully set, then use a fork or a piping bag to zigzag melted dark chocolate over the top. Allow the balls to set completely at room temperature, which will take about 15-20 minutes.