Add the butter, cream cheese, pumpkin puree, 2 ½ tablespoons granulated low-carb sweetener, and pumpkin pie spice in a saucepan over medium heat.

Stir the mixture and heat until thoroughly combined.

Add the white chocolate chips and stir until melted and smooth.

Whisk in the coconut flour and continue to stir until the pumpkin mixture releases from the sides of the pan when stirring.

Remove from heat, spoon the pumpkin mixture into a mixing bowl, cover, and freeze for about 1 ½ - 2 hours or until a firm and moldable dough forms.

Scoop about 1- 1 ½ tablespoons of the cold dough and roll the pumpkin dough into small balls between your hands. Makes about 12 balls.

Pour granulated sweetener into a shallow bowl and roll the balls lightly in it; the sweetener does not need to cover the balls entirely.

Lightly roll the coated balls again between hands, which works sweetener into the outside of the balls and helps the balls be less sticky.

Use a toothpick to score lines along the sides of the pumpkin balls. Press a dark chocolate chip into the top of the pumpkin balls to make a pumpkin stem.