In a skillet over medium-low heat, combine the canned pumpkin, cream cheese, butter, pumpkin pie spice, and sweetened condensed milk. Stir constantly for about 5 minutes until the mixture thickens and is well combined.

Remove the skillet from heat and fold in the white chocolate chips and graham cracker crumbs. Mix until the truffle mixture becomes cohesive, about 2-3 minutes.

Incorporate gel food coloring to reach your desired shade of orange if desired.

Transfer the mixture to a buttered baking sheet, spreading it out evenly and refrigerate for at least 2 hours.

Using buttered hands, scoop out portions of the chilled mixture and roll them into 1-inch balls.

Roll each truffle in granulated sugar until fully coated.

Using a toothpick, decorate each truffle to mimic a pumpkin's texture, optionally placing a chocolate chip on top.

Serve immediately or refrigerate until serving. Uncoated truffles can be frozen for up to 3 months.