In a medium skillet over medium heat, melt 4 tablespoons of butter. Once melted, whisk in 8 ounces of cream cheese, 1 cup of canned pumpkin puree, 1 can of sweetened condensed milk, and 2 teaspoons of pumpkin pie spice. Stir until mixture thickens, about 5-7 minutes.

Remove from heat, stir in 1 ½ cups of graham cracker crumbs and 1 cup of white chocolate chips until smooth.

Spread mixture onto a greased baking sheet, flattening to about ½ inch thick. Cover and refrigerate for at least 2 hours.

Once chilled, butter hands and scoop mixture into small portions, rolling them into golf ball-sized truffles.

Roll each truffle in granulated sugar until fully coated, creating ridges with a toothpick and top with a chocolate chip.

Serve immediately or refrigerate in an airtight container for up to one week.