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

Remove from heat and stir in graham cracker crumbs and white chocolate chips. Optionally, add food coloring.

Spread the mixture onto a greased baking sheet, refrigerate for at least 2 hours until firm.

Grease hands and roll the chilled mixture into golf-ball-sized balls.

Roll each ball in granulated sugar until fully coated for a sparkling layer.

Create ridges around each truffle, and top with a chocolate chip to mimic a pumpkin stem.

Serve immediately or store in an airtight container in the refrigerator for later enjoyment.