These easy, delicious, bite-size treats are great to bring to your Halloween party or to hand out to the neighbors as the kids come to trick-or-treat. Create your own night of the living dead with your army of adorable cheesecake mummies!

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PREP TIME
20 mins

COOK TIME
30 mins

TOTAL TIME
50 mins

Author: Tiffany

Recipe type: Dessert
Serves: 14

INGREDIENTS

1½ cups gingersnap cookie crumbs
¼ cup canned pumpkin purée
⅓ cup graham cracker crumbs
3 tablespoons powdered sugar
¼ teaspoon ground cinnamon
⅛ teaspoon salt
3 ounces cream cheese, softened
½ cup white chocolate chips
white chocolate chips or white dipping chocolate (like CandiQuik)
red food coloring

INSTRUCTIONS

1. In a large bowl combine gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, salt, and cream cheese. Mix until smooth. Melt ½ cup white chocolate chips and mix into truffle mixture.

2. Cover and chill until dough is solid enough to roll into balls – about 1 hour in the fridge or 30 minutes in the freezer. When cold enough, roll mixture into 12-14 balls. Place a toothpick in each ball.

3. Melt remaining white chocolate chips or white dipping chocolate in a small bowl. Use toothpicks to dip each truffle ball into the white chocolate, being sure to coat all sides. Gently shake off excess chocolate. Place chocolate-covered truffle balls on a baking sheet or plate lined with wax paper, parchment paper, or foil. Chill for 3-5 minutes until chocolate hardens.

4. Drizzle more white chocolate over the truffles. Soak the end of a Q-tip in red food cloring. Dap 2 dots of food coloring to make the mummy eyes. Handle carefully so you don’t wipe off the eyes. Store chilled in airtight container.

NOTES
*makes about 14 truffles and cook time refers to chilling time

This recipe and images are courtesy of Creme de la Crumb.

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Written by Old Time Pottery
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