In a large bowl, stir the pumpkin puree with the brown sugar, powdered sugar, cream cheese, vanilla extract, and pumpkin pie spice until smooth.
⅓ cup (75g) pumpkin puree, 2 tablespoons brown sugar, 1 tablespoon powdered sugar, 2 ounces cream cheese, ½ teaspoon vanilla extract, ½ teaspoon pumpkin pie spice
Pulse the rice cereal in a food processor to form crumbs. Add cereal to the pumpkin mixture and stir until fully incorporated. Cover and chill in the refrigerator at least 1 hour.
4 cups (64g) gluten free rice cereal
Remove the mixture from the refrigerator and roll into balls, measuring about 1 tablespoon per ball. Place on a parchment lined baking sheet and chill for another 30 minutes.
Right before removing the balls from the refrigerator, melt the chocolate using a double boiler or in 30 second intervals in the microwave. Cool chocolate slightly, then remove balls from the refrigerator and dip into melted chocolate. Place each ball back onto the lined baking sheet, sprinkle with sea salt, and allow to set completely (in the refrigerator) before serving.
10 ounces chocolate (dark, semi-sweet, or white), sea salt