Pumpkin Cheesecake Truffle Mummies
Recipe adapted from Creme de la Crumb by Hannah Coward
INGREDIENTS
1 bag gingersnap cookie crumbs
¼ cup canned pumpkin purée 🎃
9 full-size graham crackers (crushed into crumbs)
3 tablespoons powdered sugar
¼ teaspoon ground cinnamon
⅛ teaspoon salt 🧂
8 ounces cream cheese, softened
white chocolate chips or white dipping chocolate (like CandiQuik)
red food coloring
DIRECTIONS
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.
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.
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.
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.*
Notes:
*store in airtight container in fridge.