In a medium saucepan over low heat, combine pumpkin puree, pumpkin pie spice, unsalted butter, cream cheese, and sweetened condensed milk. Stir continually for about 5–7 minutes until thickened.

Remove from heat and fold in melted white chocolate and graham cracker crumbs until well combined.

Transfer the filling into a parchment-lined sheet pan, spread evenly, cover with plastic wrap, and refrigerate for at least 2 hours.

Once chilled, grease hands with butter, scoop out portions, and roll into 1-inch balls.

Roll each truffle in granulated sugar until fully coated.

Use a toothpick to create small ridges around each truffle.

Place a mini chocolate chip on top of each truffle to represent a pumpkin stem.

If not serving immediately, refrigerate to firm up further.