1-Combine the butter, cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a skillet over medium heat. Stir constantly until the mixture thickens and everything blends smoothly, which usually takes about 15 minutes and helps create that rich base.

2-Once that’s well combined, add the graham cracker crumbs and white chocolate chips, stirring until they’re fully melted and the mix turns into a smooth, dough-like consistency. If you want a brighter color, drop in a few drops of orange food coloring at this point it’s optional but adds a fun twist. Keep stirring until the mixture pulls away from the pan edges, then pour it onto a buttered baking sheet, spread it out evenly, and pop it in the fridge for at least 2 hours or overnight to firm up.

3-After chilling, butter your hands to make rolling easier and shape the mixture into small balls. Roll each ball in granulated sugar for a sweet coating, then use a toothpick to add ridges that make them look like tiny pumpkins. Top each one with a chocolate chip for a stem, and you’re all set serve them right away or keep them chilled until it’s time to enjoy.