In a medium skillet over medium heat, melt 2 tablespoons of butter. Add 8 ounces of softened cream cheese, 1 cup of canned pumpkin puree, 14 ounces of sweetened condensed milk, and 2 teaspoons of pumpkin pie spice. Stir continuously for about 5–7 minutes until well combined and creamy.

Remove the skillet from heat and stir in 1 cup of graham cracker crumbs and ½ cup of white chocolate chips until fully incorporated. Optionally add a few drops of orange food coloring.

Transfer the mixture to a greased baking sheet and refrigerate for at least 2 hours or overnight.

Once chilled, coat hands with butter and scoop out portions to roll into golf ball-sized truffles.

Roll each truffle in granulated sugar and use a toothpick to add ridges. Press a chocolate chip on top as a stem.

Serve immediately or store in an airtight container. They can be kept in the fridge for up to a week.