Put the pumpkin bread in a large mixing bowl. Using a hand mixer on low, carefully break up the pumpkin bread into crumbs. Remove 1/4 cup of the pumpkin breadcrumbs to use to sprinkle over top later. 

Add the cream cheese and blend with the hand mixer for 1 minute. (Mixture will be lumpy)

Roll this mixture into 18 cake balls and place on a baking sheet or tray. Freeze for 10 minutes.

Pour the white chocolate chips into a microwave safe bowl. Microwave on high for 1 minute, stir the chips and microwave 10 more seconds. If they are not melted, microwave for 10 seconds at a time and stir until they are melted.

Drop a pumpkin cake ball into the melted chocolate and using a fork, evenly coat in chocolate and place on a lined baking sheet or tray. Sprinkle some of the reserved pumpkin bread crumbles on top. Repeat with remaining cake balls.