In a medium skillet over medium heat, melt the butter with cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir until smooth, about 5-7 minutes.

Add graham cracker crumbs and white chocolate chips to the cooled mixture and mix until creamy and thoroughly combined.

Spread the mixture onto a greased baking sheet, cover with plastic wrap, and refrigerate for at least 2 hours until firm.

Rub softened butter on your hands, scoop out portions of the mixture, and roll them into smooth balls.

Roll each truffle in granulated sugar for a sparkly finish, create ridges with a toothpick, and press a chocolate chip on top for decoration.

Serve immediately or refrigerate until ready. These truffles stay fresh for up to a week.