Pumpkin Cheesecake Mummy Truffles
These amazing Pumpkin Cheesecake Mummy Truffles, are the perfect addition your Halloween Dessert list…or a great craving for a pumpkin spiced truffle treat! These no-bake Halloween treats will be a perfect delight for your little ones to help make in the kitchen with you!
It’s that time of year again, when everyone is in the mood for Halloween! If you’re a fan of chocolate, pumpkin pie, and cheesecake, then these Pumpkin Cheesecake Mummy Truffles are just what you need. These sweet and tasty treats will have your family or friends begging for more!
Halloween is a special holiday in our household. Angela loves to dress up and go trick or treating, so I always go out of my way to make Halloween fun and festive for her.
I get excited about being able to decorate the house for Halloween, I mean who doesn’t love to decorate for a holiday right? Any excuse to buy something fun and pretty, and I’m there!
Angela loved helping me make these Pumpkin Cheesecake Mummy Truffles, so you can even get the kids in the kitchen to help you mix and dip these delicious truffles.
How do I store these Halloween Truffles?
These Halloween truffles are best stored in the refrigerator, and can be kept there for a maximum of 10 days. If you’d like to store them longer than that, I recommend freezing them. They don’t last long in my house, so I keep them in an air tight container for the day lol. Don’t judge. It’s just life.
How Long do the Pumpkin Cheesecake Mummy Truffles stay fresh?
Pumpkin cheesecake truffles will stay fresh for 7-10 days if properly stored in the refrigerator. The moisture in the cheesecake will keep these truffles fresh, as long as they are tightly covered.
Can I freeze Pumpkin Truffles?
Yes you can! These pumpkin cheesecake truffles will hold up to freezing and taste great after thawing out. You can store these truffles for up to 6 months in the freezer. When freezing your truffles freeze them in a freezer safe container or a freezer bag. Thaw them in the fridge or eat them frozen if you are impatient like I am.
Can I use candy melts instead of white chocolate
Yes and no. For the white chocolate chips that go inside your Pumpkin Cheesecake Mummy Truffles you will want to use true white chocolate chips and not the candy melts.
For dipping, you can use either white chocolate chips that are melted or you can use the white candy melts for dipping so that you don’t have to temper your white chocolate.
Ingredients for Truffles (Full list in Recipe Card)
Cookie Crumbs: Crushed Gingersnap cookies. You can crush them in the food process or by hand.
Pumpkin: Canned or homemade pumpkin puree.
Graham Crackers: Crushed graham crackers, you can crush them yourself or you can use pre-crushed ones that are sold near the graham cracker shells.
Sugar: Powdered or confectioners sugar
White Chocolate: White chocolate has a sweet buttery flavor that mellows with a hint of vanilla. You can use either white chocolate chips or a white chocolate bar for melting.
Food Coloring: Gel will bring the best color, but liquid also works.
How to make
In a large bowl combine pumpkin purée, gingersnap crumbs, graham cracker crumbs, powdered sugar, cinnamon, salt and cream cheese. Mix until smooth.
Melt ½ cup white chocolate chips and mix into the truffle mixture.
Cover and chill until the dough is solid enough to roll into balls – this will take approximately 1 hour in the fridge or you can speed up the process with 30 minutes in the freezer. When the rolled balls are cold enough, roll mixture into 14-16 balls and add a toothpick into each one.
Melt the remaining white chocolate chips or white dipping chocolate in a small bowl. Use the toothpicks to dip each truffle ball into the white chocolate, making sure to coat all sides. Place the chocolate covered truffle balls on a plate lined with wax paper. Chill for 5 minutes so the chocolate can harden.
Once the chocolate has hardened on the truffles, drizzle more white chocolate over the truffles, be sure to move back and forth quickly to create thin lines. Use a Q-tip soaked in red food coloring to make the mummy eyes. Tap the spot on the truffle where you would like the eye and then handle carefully to make sure you don’t wipe the eyes off. Store chilled in an airtight container.
Pumpkin cheesecake mummy truffles are a unique and delicious spooky treat that are perfect for Halloween parties or to share with friends. They are easy to make and they have a creamy pumpkin flavor with a graham cracker crust. Leave me a comment if you try these tasty treats and let me know what you think.
More Fabulous Halloween Desserts
- Halloween Bat Cookies
- 20 Awesome Halloween Cookie Recipes
- 25 Creepy Outdoor Halloween Decorations
- Halloween Macarons That Will Make You Scream
- Halloween Recipe Ideas You’ll Howl For
- 20 DIY Halloween Cupcakes
Pumpkin Cheesecake Mummy Truffles
You'll love how simple these no-bake Pumpkin Cheesecake Mummy Truffles are to make, and you'll love how delicious they are!
Ingredients
- ● 1 ½ cups ginger snap cookie crumbs
- ● ¼ cup canned pumpkin purée
- ● ⅓ cup graham cracker crumbs
- ● 3 tbsp powdered sugar
- ● ¼ tsp ground cinnamon
- ● ⅛ tsp salt
- ● 3 oz cream cheese (softened)
- ● ½ cup white chocolate chips
- ● extra white chocolate chips or white dipping chocolate for melting
- ● red food coloring
Instructions
- In a large bowl combine pumpkin purée, gingersnap crumbs, graham cracker crumbs, powdered sugar, cinnamon, salt and cream cheese. Mix until smooth.
- Melt ½ cup white chocolate chips and mix into the truffle mixture.
- Cover and chill until the dough is solid enough to roll into balls - this will take approximately 1 hour in the fridge or you can speed up the process with 30 minutes in the freezer. When the rolled balls are cold enough, roll mixture into 14-16 balls and add a toothpick into each one.
- Melt the remaining white chocolate chips or white dipping chocolate in a small bowl. Use the toothpicks to dip each truffle ball into the white chocolate, making sure to coat all sides. Place the chocolate covered truffle balls on a plate lined with wax paper. Chill for 5 minutes so the chocolate can harden.
- Once the chocolate has hardened on the truffles, drizzle more white chocolate over the truffles, be sure to move back and forth quickly to create thin lines. Use a Q-tip soaked in red food coloring to make the mummy eyes. Tap the spot on the truffle where you would like the eye and then handle carefully to make sure you don’t wipe the eyes off. Store chilled in an airtight container.
