Line a large baking sheet with waxed paper; set aside.

Beat cream cheese and powdered sugar with an electric mixer in a large bowl until smooth and creamy. Add pumpkin pie; beat on medium until smooth. Stir in graham cracker crumbs.

Scoop mixture into balls using 1-inch cookie scoop; place on prepared baking sheet. Freeze 1 hour or until firm. If necessary, reform balls.

Melt chocolate melting wafers in a microwave-safe bowl in 30-second increments, stirring throughout.

Dip pumpkin balls in melted chocolate, allowing excess to drip off; return to baking sheet. If desired, sprinkle with additional graham cracker crumbs. Store in a tightly covered container in the refrigerator up to 5 days.