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

Add the white chocolate chips and graham cracker crumbs to the warm pumpkin mixture, stirring well for another 2–3 minutes.

Spread the mixture evenly onto a buttered baking sheet, smoothing it out to about ½ inch thick, and refrigerate for at least 2 hours.

After chilling, scoop out portions and roll into 1-inch balls.

Immediately roll each truffle in granulated sugar to give them a sweet sparkle.

Press a chocolate chip on top as a cute “stem” and serve immediately.