In a medium saucepan over medium-low heat, combine cream cheese, pumpkin puree, butter, pumpkin pie spice, and sweetened condensed milk. Stir for about 5 minutes until mostly smooth.

Gradually fold in white chocolate chips and graham cracker crumbs until fully incorporated, about 3-4 minutes.

If desired, add food coloring to the mixture and mix until the color is uniform.

Spread the mixture on a buttered baking sheet and refrigerate for at least 2 hours to firm up.

Roll small portions into balls the size of a walnut. If sticky, coat hands with butter.

Roll each truffle in granulated sugar for added sweetness and sparkle.

Use a toothpick to create vertical lines on each truffle for decoration, adding a chocolate chip on top as the stem.

Refrigerate the decorated truffles until ready to serve to maintain shape and flavor.