In a medium saucepan, combine 1 cup of canned pumpkin, 8 ounces of cream cheese, ¼ cup of unsalted butter, 1 tablespoon pumpkin spice, and 14 ounces of sweetened condensed milk. Heat over medium-low, stirring constantly for about 5-7 minutes until the mixture is smooth and slightly thickened.

Remove the saucepan from heat and stir in 1 cup of white chocolate chips and 1 cup of graham cracker crumbs. Mix well until combined.

Transfer the mixture to a buttered baking sheet, spreading it into an even layer. Allow it to cool for about 10 minutes at room temperature, then refrigerate for about 2 hours.

Once the mixture is chilled, use a spoon or a small cookie scoop to portion out small amounts and roll each portion into a ball.

In a shallow dish, roll each truffle gently in granulated sugar to create a sparkling exterior.

Using a toothpick, create little pumpkin designs on each truffle. Optionally, place a mini chocolate chip on top as a stem.

Enjoy immediately or refrigerate in an airtight container, where they will last for up to a week.