In a medium saucepan, heat the cream cheese, canned pumpkin, butter, pumpkin pie spice, and sweetened condensed milk over medium-low heat. Stir constantly for about 5 minutes until smooth.

Remove from heat and gradually fold in the white chocolate chips and graham cracker crumbs, mixing until fully incorporated.

Transfer mixture to a buttered baking sheet and cool at room temperature for 15 minutes before refrigerating for at least 2 hours.

Once chilled, scoop small portions of dough and roll them into bite-sized balls. Optionally, roll in granulated sugar.

To decorate, press a toothpick into the sides of each truffle and place a mini chocolate chip on top as a stem.

Serve immediately or chill for another 30 minutes before serving. Store in the fridge for up to a week or freeze for three months.