1 tablespoon butter

4 ounces cream cheese, softened

½ cup canned pumpkin puree

1 (14-ounce) can sweetened condensed milk

1 ½ teaspoons pumpkin pie spice

½ cup graham cracker crumbs

⅓ cup white chocolate chips

Orange food coloring (or red and yellow), optional

Granulated sugar, as needed, for rolling

Chocolate chips, for topping

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In a skillet over medium heat, combine butter, cream cheese, pumpkin puree, condensed milk, and pumpkin pie spice. Stir until thickened and smooth.
Add graham cracker crumbs and white chocolate chips. Stir until melted and well combined. Add food coloring if using.
Continue cooking until the mixture pulls away from the sides and bottom of the skillet.
Spread mixture onto a butter-greased baking sheet and refrigerate for 2 hours or overnight until firm.
Rub butter on your hands and roll chilled mixture into small balls.
Coat each ball in granulated sugar.
Use a toothpick to create ridges for a pumpkin shape.
Place a chocolate chip on top of each truffle as a stem.
Serve immediately or refrigerate until ready to enjoy.

Store in the refrigerator for up to 5 days or freeze for up to 2 months.

Roll in cinnamon sugar or crushed cookies for variation.

Food coloring is optional for festive orange color.

Use pretzel sticks or candy stems instead of chocolate chips for topping.

Butter your hands before rolling to prevent sticking.