In a skillet over medium-low heat, combine canned pumpkin puree, cream cheese, unsalted butter, pumpkin spice, and sweetened condensed milk. Stir constantly for about 5 to 10 minutes until the mixture becomes smooth and starts to thicken.

Remove the skillet from the heat and mix in white chocolate chips and graham cracker crumbs. Stir vigorously until the mixture pulls away from the edges of the pan and forms a dough-like consistency, about 2 to 3 minutes.

If you’d like a vibrant pumpkin hue, add a few drops of orange food coloring to the mixture and mix well until the color is evenly distributed.

Spread the truffle mixture onto a buttered baking sheet, smoothing it into an even layer. Chill in the refrigerator for at least 2 hours until firm.

Once the mixture is firm, use a spoon to scoop out small portions and roll them into balls using your hands.

Roll each truffle in granulated sugar for sweetness and sparkle.

To shape each truffle into a pumpkin, use a toothpick to indent the top gently and create grooves, placing a chocolate chip on top to mimic a pumpkin stem.