In a skillet over medium heat, combine butter, cream cheese, pumpkin, sweetened condensed milk, and pumpkin pie spice.

Stir constantly until mixture thickens and is well combined.

Add graham cracker crumbs and white chocolate chips. Stir until chips melt and mixture becomes smooth. Add food coloring if using.

Continue stirring until the mixture pulls away from the sides and bottom of the pan.

Spread the mixture on a butter-greased baking sheet in an even layer. Chill in the fridge for about 2 hours or overnight until firm.

Once firm, rub butter on your hands and roll mixture into small truffle balls.

Roll each truffle in granulated sugar to coat.

Use a toothpick to create ridges along the sides to resemble pumpkins.

Press a chocolate chip into the top of each truffle to look like a stem.

Serve immediately or store in the refrigerator until ready to enjoy.