"Adorably creepy mummy truffles with a delicious pumpkin cheesecake filling."
If you haven’t already noticed, I’m a tad obsessed with Halloween recipes this year. The internet is just overflowing with good ideas (oh, internet, where were you during my 80’s childhood?) and I can’t seem to stop myself from trying as many as recipes as possible. Halloween is my favorite holiday, after all, but in previous years there never seemed to be enough time for me to geek out on all the creepy and ghouly fun. Usually I focus all my energy on finding a costume that looks nothing like this one (and that’s a feat in and of itself, believe me). So this year I put my foot down and decided I would make time for all the recipes that keep piling up in my bucket list.
I’ve already been experimenting with pumpkin recipes and I’m on a bit of a truffle kick, so it was a no brainer that I had to give Pumpkin Cheesecake Truffle Mummies a try. It’s like the universe knew I’d be browsing Pinterest at that exact moment.
But seriously, how cute are these little guys? I just love how creative you can get with food.
What A New Cook Learned From This Recipe:
- Recipes won’t always tell you the hard parts, such as whether or not something is difficult to stir. But I won’t hide this information from you: this recipe was difficult to stir. It can be done, but it took more work than I was expecting.
- Old chocolate chips (while still perfectly safe to eat, once checked) don’t melt as easily in the microwave as “fresh” chips. Noted!
- When given the option to put something in the refrigerator or freezer so that it can “set,” I should (almost) always choose freezer. I’ve recently had two recipes give me this option and both times I chose the refrigerator and both times I ended up regretting it. I’ll be sure to do it differently next time.
Alright then – on to the recipe!
- 1 1/2 cups gingersnap cookies crumbled
- 1/4 cup pumpkin puree
- 1/3 cup graham crackers crumbled
- 3 tbsp powdered sugar
- 1/4 tsp cinnamon
- 1/8 tsp salt
- 3 oz cream cheese softened
- 1/2 cup white chocolate chips
- 2 1/2 cup white candy melts or white chocolate chips
- food coloring red
Tools You’ll Need:
- 2-3 Small or medium mixing bowls (microwave safe)
- Whisk or electric mixer (optimal)
- Parchment paper
- 1 q-tip
- Meat tenderizer (optional)
- Zip lock bag (optional)
First things first: you’ll need to crumble the ginger snap cookies and graham crackers. I thought this would be easy, but I quickly discovered otherwise when I tried (and failed) to break these guys apart with my bare hands. Turns out ginger snaps are tough little suckers! Or I’m just a weakling. Could be either.
I solved this dilemma by putting the cookies in a zip lock bag, stealing it up, and smashing them with a meat tenderizer. Voilà, we now have all the cookie crumbles we could ask for. Problem solved!
Once the ginger snap cookie and graham cracker crumbles are ready, add them to one of the mixing bowls. Also toss in the following ingredients: pumpkin puree, powdered sugar, cinnamon, salt, and cream cheese.
Next you need to mix the ingredients together, but I have to warn you, I found this to be a little difficult (see point above). There are far more dry ingredients than there are wet, which poses a challenge when you’re trying to make dough. I’m not sure if this would be easier with an electric mixer; mine was in the wash, so I had to make do with a whisk and a spatula. I ended up taking the whisk and mashing it up and down in the mixing bowl. Once the whisk got clogged with batter I threaded the spatula through the prongs to clear everything out, then scraped the excess dough off the sides of the whisk. I kept repeating this process – mashing with the whisk and cleaning it – until all the dry ingredients were absorbed and the pumpkin mix started to have that delicious “dough sheen.”
In another mixing bowl, melt the white chocolate chips in the microwave per the package directions, then pour them in with the pumpkin dough.
Again, the dough will be hard to stir, but not as bad as before. I kept mashing and scraping until I could no longer see any swirls of white chocolate.
Set the dough in the freezer (see point above) for 30 minutes to 1 hour, until the dough is hard but still able to roll into balls.
When you’re ready, lay out the parchment paper on the counter or on a cookie sheet. Using a spoon, scoop out about 1-2 tablespoons of dough and roll it into a ball. Place the truffles on the parchment paper.
At this point I opted to put the truffles back in the freezer for another 15 minutes to toughen them up a little bit more. Dipping them in the white candy is next and I didn’t want to risk them being so soft they’d fall apart.
In (yet another) bowl, microwave the white candy melts per the package instructions.
Poke a toothpick in the top of the truffle and then dip it into the white candy. I also used a spatula to help pat the candy mix on.
Lift the truffle up about an inch and gently shake off any excess coating, then place it on the parchment paper. I had to use the spatula to help remove the toothpick, which left a small dent in the top of the truffle. I just filled it in with a little white candy.
Continue dipping the truffles until all are coated. You may need to reheat the candy a few times as you go, especially when there’s less candy in the bowl. You’ll want the white candy to stay as fluid as possible.
When the candy shell seem mostly dry, take a large spoon and scoop up the remaining white candy and drizzle it across the top of the truffles in a zig zag pattern. I hope you have better aim with this than I did – I got the general idea down, but it wasn’t as fancy as I was hoping. Mostly I just made a mess, but it was fun!
Squeeze 2-3 drops of red food coloring on a plate or in a bowl (I just used a nearby measuring cup). Dip a q-tip in the food coloring, saturating the cotton end, and then gently dab 2 eyes on each truffle.
When the truffles are all looking back at you, set them in the freezer for another 15 minutes. Continue to store the truffles in the freezer or refrigerator until ready to eat.
And that’s it – you’re done!
Did you try this recipe? Do you have a suggestion or correction? Leave a comment & tell me about it!
Pumpkin Cheesecake Truffle Mummies
- Place the ginger snap cookie crumbles, graham cracker crumbles, pumpkin puree, powered sugar, cinnamon, salt, and cream cheese in a mixing bowl. Using a whisk, stir ingredients together.
- In a microwave safe bowl, melt white chocolate chips per package directions. Pour white chocolate into pumpkin mix and stir until combined.
- Cover bowl and place in the freezer for 30-60 minutes until dough is farm enough to work with. While dough cools, lay a piece of parchment paper on the counter or on a cookie sheet.
- Scoop 1-2 tablespoons of dough and roll into balls. Place truffles on parchment paper. If the truffles feel soft, place them in the freezer for another 15-30 minutes before moving to next step.
- In a microwave safe bowl, melt the white candy in the microwave per the package instructions.
- Stick a toothpick in the top of the truffle and dip it into the white candy. Use a spatula to help cover the truffle with candy. Gently shake the excess candy off and place the truffle on the parchment paper to dry. Note: You may need to reheat the white candy before all the truffles are done. Keep the white candy consistency as watery as possible.
- Once all the truffles are covered, use a large spoon to scoop up the remaining white candy and drizzle over the truffles in a zig zag pattern.
- Squeeze 2-3 drops of red food coloring in a small bowl. Saturate the cotton end of a q-tip in the food coloring and gently dab two dots on the truffles, creating eyes.
- Place truffles in the freezer for another 15 minutes to harden the candy. Serve immediately or keep refrigerated / in the freezer until served.