In a small bowl, melt the white chocolate in the microwave in short bursts until it is melted and entirely smooth. Set aside for now.

Combine the softened cream cheese and the pumpkin puree in the bowl of a stand mixer and beat until smooth and combined.

Scrape the bowl and beat again to make sure there are no lumps in the cream cheese.

Add the powdered milk, the powdered sugar, and the pumpkin pie spice.

Beat on low until incorporated, then scrape down the mixing bowl and beat on medium speed for 2 minutes, until very smooth.

Add the melted white chocolate and mix until incorporated.

Finally, stir in the graham cracker crumbs.

The mixture will be fairly soft at this point.

Press cling wrap on the top and refrigerate it until it's firm enough to roll, about 2 hours.

When the candy is firm, use a candy scoop or a teaspoon to scoop up small balls.

Dust your hands with powdered sugar and roll the truffles between your palms to make them round.

Melt the orange candy coating in a microwave-safe bowl until melted and fluid.

Dip the truffles in the coating, one by one, using dipping tools or a fork.

Set them on a foil-lined baking sheet when finished.

To make them look more like pumpkins, add a bit of melted chocolate to the remaining orange coating to turn it a darker shade of brownish-orange.

Put it in a small plastic bag and snip off a tiny corner.

Pipe intersecting lines across the top of the truffles.

Finish them off with green leaves. Melt the green candy coating and put it in a plastic bag as well. Draw a small swirl on to of each pumpkin truffle to simulate vines or leaves.

Refrigerate the truffles to set the coating, for about 10 minutes, before serving.

Store the truffles in an airtight container in the refrigerator for up to two weeks, and bring them to room temperature before serving.