Melt unsalted butter in a medium skillet over medium heat. Stir in softened cream cheese, canned pumpkin puree, and sweetened condensed milk until well combined and thickened, about 5–7 minutes.

Remove from heat and stir in graham cracker crumbs and white chocolate chips until fully incorporated. Add orange food coloring if desired.

Pour mixture onto a greased baking sheet, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.

Once firm, scoop out small portions and roll into golf ball-sized balls. Place on a parchment-lined tray.

Roll each truffle in granulated sugar until fully coated, then set aside.

Using a toothpick, create ridges on the sides of each truffle and top with a chocolate chip.