Preparation:

1. Prepare the Filling:
In a large mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Beat together until well combined and creamy.

2. Chill the Mixture:
Cover the bowl with plastic wrap and refrigerate the pumpkin cheesecake mixture for about 1 hour, or until firm enough to handle.

3. Form the Balls:
Once chilled, use a spoon or small cookie scoop to portion out the mixture. Roll the portions between your hands to form small balls, about 1 inch in diameter.

4. Coat the Balls:
Roll each ball in the graham cracker crumbs, ensuring they are fully coated. Alternatively, you can dip the cheesecake balls in melted white or dark chocolate for a more indulgent treat. Place the coated balls on a parchment-lined baking sheet.

5. Chill and Set:
Place the cheesecake balls in the refrigerator for another 30 minutes to firm up and set. If you dipped them in chocolate, allow the chocolate to fully harden before serving.

6. Serve:
Serve chilled as a sweet fall treat or dessert. These no-bake pumpkin cheesecake balls can also be stored in an airtight container in the refrigerator for up to 3 days.