In a skillet over medium-low heat, blend together pumpkin purée, softened cream cheese, butter, pumpkin pie spice, and sweetened condensed milk. Stir continuously for about 5-7 minutes until smooth and begins to thicken.

Once thickened, stir in white chocolate chips and graham cracker crumbs. Keep stirring for another 3-5 minutes until the mixture pulls away from the edges of the pan.

Transfer the mixture onto a buttered baking sheet, spreading it out evenly. Allow it to cool at room temperature for about 10-15 minutes, then refrigerate for at least 2 hours.

After the mixture has chilled, use a cookie scoop to portion out the mixture into small balls and roll each into uniform sizes around 1 inch in diameter.

Roll each truffle in granulated sugar until well coated. Optionally, use a toothpick to create grooves and place a chocolate chip on top for decoration.

Store in an airtight container in the refrigerator for up to one week, or freeze without the sugar coating for up to 3 months. Thaw overnight in the fridge before serving.