In a skillet over medium-low heat, combine pumpkin puree, softened cream cheese, and unsalted butter. Add pumpkin spice and sweetened condensed milk. Stir continuously for about 7-10 minutes until smooth and thickened.

Once mixture has cooled, stir in white chocolate chips and graham cracker crumbs until fully combined. The dough should pull away from the skillet and form a compact mixture.

Spread truffle mixture onto a buttered baking sheet, creating a layer about 1 inch thick. Refrigerate for at least 2 hours until firm to the touch.

Take a spoon or melon baller and scoop out portions of the mixture. Roll each scoop into balls, about 1 inch in diameter, then place on a parchment-lined tray to set.

Roll each ball in granulated sugar for a shimmer. Use a toothpick to create grooves that mimic pumpkin skin, and place a chocolate chip on top to resemble a pumpkin stem.

Serve immediately or store in an airtight container in the refrigerator for up to 1 week. These can be frozen for up to 3 months without sugar coating.