In a skillet over medium heat, combine the butter, cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir continuously for 5–7 minutes until thickened and smooth.

Stir in the graham cracker crumbs and white chocolate chips. Continue stirring for 2–3 minutes until chocolate melts completely. Add food coloring if desired.

Transfer the mixture to a butter-greased baking sheet, spreading it into a ½ inch thick layer. Cover with plastic wrap and refrigerate for at least 2 hours until firm.

After chilling, rub your hands with butter and scoop portions of the mixture, rolling each into a golf ball-sized truffle.

Roll each truffle in granulated sugar to coat and place on a parchment-lined tray.

Using a toothpick, create ridges on the surface of each truffle and top with a chocolate chip to mimic a pumpkin stem.

Serve immediately or store in the fridge in an airtight container until ready to share.