Melt 2 oz white candy by heating for 30 seconds in the microwave, stirring and repeating until smooth.
Combine melted white chocolate, cream cheese, pumpkin and spice and mix well until completely combined.
Stir in crushed graham crackers.
Place bowl in freezer for 30-40 minutes until dough is firm.
Line a baking sheet with parchment paper.
Form into 3/4 - 1" balls and place on prepared pan.
Place in freezer for at least 20 minutes.
Melt remaining white candy by heating for 30 seconds in microwave and stirring and repeating until smooth.
Dip each ball into melted candy, shake off excess and return to tray.
If topping with graham cracker crumbs, immediately sprinkle the top of the truffles with the crumbs.
If drizzling orange chocolate on top, place truffles in freezer for about 10 minutes
Melt pumpkin spice candy chips by heating for 30 seconds in microwave stirring and repeating until smooth.
Transfer to zippered sandwich bag and clip corner.
Drizzle a little chocolate on top of each truffle.