In a skillet over medium-low heat, combine the cream cheese, canned pumpkin puree, sweetened condensed milk, pumpkin pie spice, and a pinch of salt. Stir constantly for about 3-5 minutes until smooth and thickened.

Remove from heat and stir in the white chocolate chips and graham cracker crumbs until well incorporated and the mixture pulls away from the skillet sides, about 2-3 minutes.

Transfer the mixture onto a buttered baking sheet and chill in the refrigerator for at least 2 hours until firm.

Roll the chilled dough into 1-inch balls using greased hands, dusting with powdered sugar if necessary.

Roll each truffle in granulated sugar, create grooves with a toothpick, and place a chocolate chip on top as the stem.

Serve immediately or store in the fridge until ready to enjoy.