Crush the Oreos: Add the Golden Oreos to a food processor and pulse until fine crumbs form.

Add remaining ingredients: Add the softened cream cheese, pumpkin puree, and pumpkin pie spice into the food processor. Pulse again until well blended. Be careful not to overmix; as soon as it’s fully combined, stop pulsing.

Form truffles: Use your hands to form the pumpkin mixture into balls the size of a walnut. Roll until smooth. Place each truffle on an unlined cookie sheet.

Chill the truffles: Put the cookie sheet in the freezer for about 20 minutes to let them harden.

Melt the white chocolate: Once the truffles have hardened, put the white chocolate chips in a microwavable bowl. Microwave for 30 seconds, then stir. Repeat until the chocolate is completely melted.

Coat with chocolate: Drop each truffle into the melted white chocolate, using two spoons to turn the truffle until fully coated. Place each coated truffle on an ungreased baking sheet.

Add graham cracker crumbs: Sprinkle each truffle with crushed graham cracker crumbs.

Set and enjoy: Let the truffles cool and set on the countertop. If you’re in a hurry, refrigerate them to speed up the process. Enjoy!