In a non-stick skillet over medium heat, melt ¼ cup of butter until bubbling. Once melted, mix in 8 ounces of softened cream cheese, 1 cup of canned pumpkin puree, 1 cup of sweetened condensed milk, and 2 teaspoons of pumpkin pie spice. Stir continuously for about 5-7 minutes until the mixture thickens and becomes smooth.

Next, add 1 cup of graham cracker crumbs and 1 cup of white chocolate chips to the skillet. Stir vigorously for an additional 2-3 minutes until well incorporated and creamy.

Pour the warm mixture onto a greased baking sheet, spreading it evenly to about ½ inch thick. Chill in the refrigerator for approximately 2 hours.

Once chilled and firm, scoop out small portions and roll into 1-inch balls. Place the truffles on a parchment-lined tray.

In a shallow bowl, roll each truffle in granulated sugar to coat them. Optionally, press a chocolate chip on top of each truffle to resemble a pumpkin stem.

Let them sit for a few minutes for the sugar coating to set. Serve on a decorative platter or store in an airtight container in the refrigerator.