1. Prepare the Muffin Tin and Baking Sheet

• Line a mini-muffin tin with 24 paper liners.
• Line a baking sheet with parchment paper and set aside for later use.

2. Make the Pumpkin Filling

• In a medium bowl, mix together the softened cream cheese, powdered sugar, pumpkin puree, and cinnamon (or pumpkin spice).
• Stir in the grounded graham crackers. The mixture should be thick enough to roll into balls.
• Place the mixture in the fridge for at least 30 minutes to firm up.

3. Roll the Pumpkin Filling into Balls

• Once the filling has chilled, roll 1 heaping teaspoon of the pumpkin mixture into balls. You should end up with 24 balls.
• If the mixture is too sticky to roll, add a little more ground graham crackers to make it more manageable.
• Place the balls onto the prepared parchment-lined baking sheet.

4. Melt the White Chocolate

• Melt the white chocolate using a double boiler or in the microwave. Stir occasionally until smooth and fully melted.

5. Assemble the Cups

• Spoon about 1 tablespoon of melted white chocolate into the bottom of each lined muffin cup.
• Freeze for a few minutes to let the chocolate harden.

6. Add the Pumpkin Filling

• Once the chocolate has hardened, place one pumpkin cream cheese ball into each cup. Gently flatten the ball with your fingers to fit into the cup.

7. Cover with White Chocolate

• Spoon the remaining melted white chocolate over the pumpkin balls, covering them completely.
• Tap the pan gently on the counter to ensure the chocolate is evenly spread over the pumpkin filling.

8. Chill to Set

• Place the muffin tin in the freezer for 5 minutes to allow the chocolate to fully set.

9. Storage

• Once set, store the White Chocolate Pumpkin Cups in the fridge to keep them firm and fresh.