Prepare the Filling:
In a medium-sized bowl, mix together the pumpkin puree, softened cream cheese, powdered sugar, and pumpkin pie spice until smooth and well combined.

Add the Wafer Crumbs:
Gradually stir in the vanilla wafer crumbs until the mixture reaches a dough-like consistency. You may need to adjust the amount of wafer crumbs, adding up to 1 ½ cups if the mixture is too wet.

Melt the White Chocolate:
Melt ½ cup of white chocolate (for the filling) in the microwave or over a double boiler, stirring until smooth. Add it to the filling mixture and combine thoroughly.

Shape the Balls:
Use a spoon or your hands to form the mixture into small, bite-sized balls. Place them on a baking sheet lined with parchment paper.

Chill:
Refrigerate the balls for about 30 minutes to firm up.

Coat the Balls:
While the balls chill, melt the 2 cups of white chocolate for the coating. Once the balls are firm, dip each one into the melted white chocolate, ensuring they are fully coated. Use a fork or spoon to help coat the balls evenly and let any excess chocolate drip off.

Set the Coating:
Place the coated balls back onto the parchment paper and refrigerate again for at least 30 minutes or until the coating is fully set.

Serve:
Once the coating has hardened, the No-Bake Pumpkin Cheesecake Balls are ready to serve! Enjoy these creamy, spiced treats for a festive fall dessert.