In a medium skillet over medium heat, melt the butter, add cream cheese, pumpkin puree, condensed milk, and pumpkin pie spice. Stir continuously for 5-7 minutes until thickened.

Remove from heat and mix in graham cracker crumbs and white chocolate chips until fully combined.

Spread filling on greased baking sheet, cover with plastic wrap and chill for at least 2 hours until firm.

Once chilled, butter hands and scoop tablespoon-sized portions, rolling them into balls.

Roll truffles in granulated sugar until evenly coated, creating a sweet finish.

Use a toothpick to create ridges, press a chocolate chip into each to resemble pumpkin stems.