In a medium skillet over medium heat, melt together 4 tablespoons of unsalted butter and 8 ounces of softened cream cheese, stirring until completely smooth. Next, add 1 cup of canned pumpkin puree, 1 cup of sweetened condensed milk, and 1 teaspoon of pumpkin pie spice, mixing until the ingredients thicken slightly, around 5-7 minutes.

Remove the skillet from heat and fold in 1 cup of graham cracker crumbs and 1/2 cup of white chocolate chips until well combined, creating a creamy and thick filling.

Pour the truffle mixture into a greased baking sheet and spread it into an even layer, approximately 1-inch thick. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight, until firm.

Once the mixture is set, rub a little softened butter on your hands to prevent sticking. Scoop out small portions and roll them into golf ball-sized truffles, making about 20 pieces.

Roll each truffle in granulated sugar, coating well for a sparkling finish. Top each truffle with a mini chocolate chip to resemble a pumpkin stem.

Serve immediately or refrigerate in an airtight container until ready to enjoy. Stored properly, truffles can last up to a week in the fridge.