In a skillet set over medium heat, melt 1 tablespoon of butter. Add cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir continuously until thickened, about 5-7 minutes.

Remove from heat and fold in graham cracker crumbs and white chocolate chips. Add orange food coloring if desired. Let cool slightly.

Spread mixture evenly onto a greased baking sheet, about 1 inch thick. Cover with plastic wrap and refrigerate for at least 2 hours.

Once chilled, rub butter on hands and scoop out portions, rolling into 1-inch balls. Place on a parchment-lined tray.

Roll each truffle in granulated sugar. Use a toothpick to create ridges for texture and top with a chocolate chip.

Serve immediately or refrigerate until ready to serve. These truffles can be made a day in advance.