In large mixing bowl, beat the cream cheese and powdered sugar together until creamy.  (I used my stand mixer)

Melt ½ cup of the white chocolate in a double boiler over medium-low heat, or you can pop it in the microwave for about 1 minute (watch closely).

If using the double boiler, stir often to avoid burning the chocolate.

Transfer the melted chocolate to a large bowl, add pumpkin and beat until combined.  Add the crushed gingersnaps, graham cracker crumbs, pumpkin pie spice and sea salt.  Beat until everything is combined.

Cover the bowl and chill in the fridge until the pumpkin cheesecake filling is just solid enough to roll into balls.  This should take approximately 2 hours.

Shape the pumpkin mixture into balls (about a teaspoon and a half) by rolling a spoonful in your hands.  Place on parchment paper lined baking sheets.  Loosely cover with aluminum foil and refrigerate for 20 minutes until firm.

Meanwhile, melt the remaining 2 cups of white chocolate in a small deep bowl (better for dipping).

Dip the pumpkin balls into the chocolate and place on parchment paper.  Sprinkle the remaining gingersnap and graham cracker crumbs on top of the white chocolate before it sets.

Let the chocolate set, with the cookie/cracker crumbs settled in.  You will then want to refrigerate.  

Enjoy!  These make nice party gifts.