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

Gradually add the graham cracker crumbs and white chocolate chips, stirring well for another 5 to 10 minutes until the mixture forms a cohesive dough-like consistency.

Transfer the mixture onto a buttered baking sheet or a parchment-lined tray, cover with plastic wrap, and chill in the refrigerator for at least 2 hours.

Roll small portions of the mixture between your hands to form bite-sized balls, approximately one inch in diameter.

Coat each ball in granulated sugar just before serving to avoid moisture buildup and to add a delightful sweetness.

Use a toothpick to create grooves on each truffle and top with a chocolate chip to mimic a pumpkin’s stem.

After decorating, chill the truffles for about 30 minutes before serving on a decorative platter.