Melt 4 tablespoons of unsalted butter and 8 ounces of cream cheese in a medium skillet over medium heat. Stir until smooth, then add 1 cup of canned pumpkin puree, 1 cup of sweetened condensed milk, and 2 teaspoons of pumpkin pie spice. Cook for about 5 minutes until thickened and glossy, then remove from heat.

Incorporate 1 cup of graham cracker crumbs and ½ cup of white chocolate chips into the skillet. Mix thoroughly until chocolate chips melt, then optionally mix in orange food coloring.

Spread the mixture onto a greased baking sheet, cover with plastic wrap, and refrigerate for at least 2 hours until firm.

Once firm, rub a bit of butter on your hands, roll small portions of filling into 1-inch balls, and place on a parchment-lined tray.

In a shallow bowl, roll each truffle in granulated sugar until coated.

Use a toothpick to create ridges on each truffle, then press a chocolate chip into the top to resemble a pumpkin stem.

Serve immediately or store in the refrigerator until needed.