In a medium skillet over medium heat, melt 1 tablespoon of butter. Add 4 ounces of softened cream cheese, 1/2 cup of canned pumpkin puree, 1 (14-ounce) can of sweetened condensed milk, and 1 1/2 teaspoons of pumpkin pie spice. Stir continuously until the mixture thickens and becomes smooth, about 5-7 minutes.

Once the filling is well combined and creamy, remove it from heat. Gently fold in 1/2 cup of graham cracker crumbs and 1/3 cup of white chocolate chips until fully incorporated. If desired, add a few drops of orange food coloring for a festive appearance.

Transfer the pumpkin cheesecake mixture onto a greased baking sheet, spreading it out evenly. Cover with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, until the mixture is firm enough to hold its shape when rolled into truffles.

Once chilled, remove the mixture from the refrigerator. Lightly grease your hands with butter to prevent sticking, and scoop out golf ball-sized portions of the filling. Roll them into smooth balls, working quickly so the mixture doesn't soften too much. Place the truffles on a lined baking sheet.

After shaping all the truffles, pour granulated sugar into a shallow bowl. Roll each cheesecake truffle in the sugar to coat them evenly, creating a sparkling outer layer.

With a toothpick, gently create ridges on each truffle to mimic pumpkin texture. Finish off by placing a mini chocolate chip on top of each truffle to represent the pumpkin’s stem.

These delightful Pumpkin Cheesecake Truffles can be served immediately or stored in an airtight container in the refrigerator for up to a week.