In a skillet over medium-low heat, combine 1 cup of canned pumpkin puree, 8 oz of softened cream cheese, ¼ cup of unsalted butter, and 1 tsp of pumpkin pie spice. Stir constantly for about 5-7 minutes, until smooth.

Add ½ cup of sweetened condensed milk and 1 cup of white chocolate chips. Continue stirring gently for another 3-5 minutes until fully melted and well combined.

Mix in 1 cup of graham cracker crumbs gradually until fully integrated. Continue stirring for 2-3 minutes until thick enough to form balls. Optionally, add orange food coloring at this stage.

Transfer the mixture onto a buttered baking sheet, spreading it evenly. Chill in the refrigerator for at least 2 hours.

Once chilled, roll small portions into balls about 1-inch in diameter. Butter your hands to prevent sticking.

Coat each truffle in granulated sugar immediately after forming for a sweet finish.

Create grooves on each truffle with a toothpick and top with a chocolate chip for decoration.

Chill the decorated truffles for an additional 15-30 minutes before serving.