Add the butter, cream cheese, pumpkin, condensed milk, vanilla, and oat flour to a pan over medium heat. Mix everything until well combined.

Once all of the ingredients are combined, add the white chocolate chips and stir them in until melted. If you wish, add a few drops of food coloring here.

Remove the mixture from the heat, then transfer into a baking dish and place in the refrigerator for 1-2 hours, until fully chilled.

Scoop out a dollop of the pumpkin cheesecake mixture and roll it into a ball. I made about 17 cheesecake truffles with this mixture.

Roll the cheesecake truffles into granulated sugar. Then use a toothpick to create 8 indentations on each pumpkin.

Finish them off with a mini chocolate chip on top.