Mini Pumpkin Cheesecake Bites

Directions

1. In a medium skillet over medium heat, melt the butter. Add the pumpkin pie spice and cook, stirring, until fragrant, about 30 seconds. Stir in the sweetened condensed milk, cream cheese, and pumpkin puree. Cook, stirring constantly, until the mixture thickens, about 5 minutes. Add the crushed graham crackers and white chocolate chips, stirring until melted and smooth. Continue cooking, stirring, until the mixture pulls away from the sides and bottom of the pan, 8 to 10 minutes.
2. Grease a quarter sheet pan with cooking spray. Transfer the pumpkin mixture to the pan and spread it into an even layer. Let it cool to room temperature, then refrigerate until firm, at least 2 hours or up to overnight.
3. Place the orange sanding sugar in a small bowl. Spray your hands with cooking spray to prevent sticking. Roll the cheesecake mixture into 1½-inch balls. Roll each ball in the sanding sugar until fully coated.
4. Use a toothpick to press ridges into the sides of the balls to resemble pumpkins. Place a dark chocolate chip on top of each. Refrigerate until cold, at least 1 hour, or store in an airtight container for up to 5 days.