In a skillet over medium heat, melt the butter and cream cheese until creamy and smooth, about 2-3 minutes. Stir in the pumpkin puree, sweetened condensed milk, and pumpkin pie spice until everything is well combined and thickened, approximately 5 minutes.

Remove from heat and gently fold in graham cracker crumbs and white chocolate chips until fully incorporated.

Spread the mixture onto a greased baking sheet, refrigerate for at least 2 hours until firm.

Scoop out portions and roll into 1-inch truffles, smoothing them into shape.

Roll each truffle in granulated sugar for a sparkling finish.

Using a toothpick, press ridges on top and decorate with a mini chocolate chip.

Store in an airtight container or serve immediately.