In a large mixing bowl, beat the cream cheese and powdered sugar together until the mixture is smooth and creamy.

Measure out about 1/4 cup of the graham cracker crumbs and set them aside to sprinkle over the finished truffles.

Add the pumpkin puree, the remaining graham cracker crumbs, pumpkin pie spice, and cinnamon to the bowl. Stir until everything is evenly combined and a soft dough forms.

Cover the bowl and refrigerate the mixture for at least 2 hours, or until it's firm enough to roll without sticking.

Line a large baking sheet or tray with parchment paper. Scoop and roll the chilled mixture into 1-inch balls, placing them on the prepared baking sheet as you go.

Place the vanilla almond bark in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each one, until the coating is completely smooth and melted.

Using a fork or dipping tool, coat each pumpkin ball in the melted almond bark. Lift it out, allowing any excess coating to drip back into the bowl.

Return each coated truffle to the parchment-lined baking sheet and immediately sprinkle the tops with the reserved graham cracker crumbs before the coating begins to set.

Let the truffles sit at room temperature for about 1 hour, or until the coating is fully firm. Serve immediately or refrigerate until ready to enjoy.