Tuesday, August 18, 2015



I'm always looking for something quick and easy to make for school functions. These Lil' mummies are just too cute not to make for Halloween parties.


  • 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

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

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