In a medium saucepan, combine butter, cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice over medium heat. Stir until well combined and thickened.

Add white chocolate and graham cracker crumbs and stir until white chocolate has melted.

Add food coloring until desired color is reached. Continue stirring until pumpkin mixture has thickened and releases from the sides of the pan.

Transfer mixture to a greased baking sheet and spread out with a rubber spatula. Chill until firm, at least 2 hours and up to overnight.

Once chilled, coat your hands in butter, then roll chilled dough into small balls.

Fill a shallow bowl with sugar, then roll balls in sugar to coat.

Using a toothpick, make ridges on the truffle so it resembles a pumpkin and top with a chocolate chip.

Chill until ready to serve. Enjoy!