Description
Pumpkin Cheesecake Truffle Mummies are a festive, no-bake treat perfect for Halloween. These creamy, spiced truffles combine gingersnap and graham cracker crumbs with pumpkin puree and cream cheese, coated in white chocolate and decorated to look like cute mummy faces with red food coloring eyes. Ready in under an hour plus chilling time, they’re an easy and spooky dessert to impress guests without baking.
Ingredients
Base Mixture
- 1 ½ cups gingersnap cookie crumbs
- ¼ cup canned pumpkin puree
- ⅓ cup graham cracker crumbs
- 3 tablespoons powdered sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 3 ounces cream cheese, softened
Chocolate Coating
- ½ cup white chocolate chips
- Additional white chocolate chips or white dipping chocolate (like CandiQuik) for coating
Decoration
- Red food coloring
Instructions
- Prepare Truffle Mixture: In a large bowl, combine gingersnap cookie crumbs, canned pumpkin puree, graham cracker crumbs, powdered sugar, ground cinnamon, salt, and softened cream cheese. Mix thoroughly until the mixture is smooth and well incorporated. Next, melt ½ cup of white chocolate chips and fold them into the truffle mixture to add richness and sweetness.
- Chill and Roll: Cover the bowl and chill the mixture until firm enough to roll—about 1 hour in the refrigerator or 30 minutes in the freezer. Once chilled, shape the mixture into 12-14 balls. Insert a toothpick into each ball for easier dipping.
- Coat with White Chocolate: Melt the remaining white chocolate chips or white dipping chocolate in a small bowl. Using the toothpicks, dip each truffle ball into the melted white chocolate, ensuring each ball is fully coated. Gently shake off any excess chocolate and place the coated truffles onto a baking sheet lined with wax paper, parchment paper, or foil. Chill for 3-5 minutes until the chocolate hardens.
- Decorate Mummy Faces: Drizzle additional melted white chocolate over the hardened truffles to create the mummy wrapping effect. Dip the end of a Q-tip into red food coloring and carefully add two small dots on each truffle to form the mummy’s eyes. Be gentle to avoid smudging. Store the finished truffles in an airtight container in the refrigerator to keep them fresh.
Notes
- Make sure the cream cheese is softened to allow easy mixing.
- Use a toothpick to handle the truffles during dipping to keep hands clean.
- If white chocolate is too thick, warm slightly to reach a smoother dipping consistency.
- Chilling times are important for shaping and coating – do not skip or shorten drastically.
- Store truffles refrigerated and consume within 5 days for best freshness.
