Step 1

Combine the butter, cream cheese, pumpkin, sweetened condensed milk, and pumpkin pie spice in a skillet over medium heat. Stir constantly until thickened and well-combined. Stir in the graham crackers and white chocolate chips until melted and smooth. Add a few drops of food coloring if desired.

Step 2

Continue to stir until the pumpkin cheesecake mixture releases from the sides and bottoms of the pan when stirred. (If it doubt, cook a bit longer– it’s better to the thicker than too thin.)

Step 3

Pour over a butter-greased baking sheet. Spread into an even layer and refrigerate until firm, about 2 hours, or overnight.

Step 4

Rub butter on your hands to prevent sticking and then roll the chilled pumpkin cheesecake dough into small balls.

Step 5

Pour granulated sugar into a shallow bowl and roll the truffle balls in granulated sugar to coat.

Step 6

Using a toothpick, make ridges along the sides of the pumpkin truffles. Top with chocolate chips to look like stems. Serve immediately or refrigerate until ready to serve.