In a skillet over medium-low heat, combine ½ cup canned pumpkin puree, 4 oz softened cream cheese, 2 tablespoons unsalted butter, 1½ teaspoons pumpkin pie spice, and 1 cup sweetened condensed milk. Stir constantly for about 5–7 minutes until the mixture is mostly smooth and slightly thickens.

Gradually fold in ⅓ cup white chocolate chips and ½ cup graham cracker crumbs into the warm mixture. Keep stirring for an additional 3–5 minutes until well combined and forms a thick, cohesive dough.

Remove the skillet from heat and transfer the mixture onto a buttered baking sheet. Spread evenly, cover with plastic wrap, and refrigerate for at least 2 hours.

Once chilled, scoop small portions and roll them into bite-sized balls. Ensure your hands are dry to create a smooth exterior.

Roll each truffle in granulated sugar for a sweet finish, ensuring an even coating.

Use a toothpick to create grooves on the top of each ball and place a mini chocolate chip on top to resemble the stem.