In a medium saucepan, combine the pumpkin puree, pie spice, butter, cream cheese, and sweetened condensed milk. Cook over medium heat, stirring often for about 5–7 minutes until thickened.

Remove from heat and whisk in the white chocolate until melted. Fold in the graham cracker crumbs until fully incorporated.

Spread the mixture in a lined sheet pan and refrigerate for about 2 hours until firm.

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

Roll each truffle in sugar for a sweet exterior.

Using a toothpick, score ridges around each truffle to mimic a pumpkin shape.

Top each truffle with a chocolate chip to resemble a pumpkin stem.

If not serving immediately, refrigerate again for 30 minutes. Otherwise, serve on a platter.