In a medium saucepan over medium-low heat, combine the cream cheese, canned pumpkin puree, butter, pumpkin pie spice, and sweetened condensed milk. Stir continuously for about 5–7 minutes until the mixture becomes smooth and thickened, resembling a creamy sauce.

Once the mixture is smooth, remove it from heat and gently fold in the white chocolate chips and graham cracker crumbs. Continue stirring for another 2–3 minutes until the mixture pulls away from the edges of the pan, taking on a dough-like texture.

Transfer the mixture to a buttered baking sheet, spreading it out evenly. Allow it to chill in the refrigerator for at least 2 hours, or until firm enough to handle.

After chilling, take small portions of the mixture and roll them between your hands to form small balls, about 1 inch in diameter.

Prepare a small bowl of granulated sugar, and roll each truffle in the sugar for a sweet finish and a lovely sparkly appearance.

For a fun pumpkin-like appearance, use a toothpick to gently create lines on each truffle and top with a chocolate chip, pressing it lightly into the center.

You can serve the truffles immediately or store in an airtight container in the refrigerator for up to 3 days.