No need to run away from these mummies on Halloween! These pumpkin mummy cookies by Delish are perfect for ghouls and gals of all ages. The simple recipe combines pie crust and pumpkin filling to make taste buds scream for more!
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
extra white chocolate chips or white dipping chocolate (like CandiQuik) for outside layer
red food coloring or red gel icing
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. Chill balls for another 5 minutes.
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 coloring. Dap 2 dots of food coloring. Dap 2 dots of food coloring or 2 dots of gel icing to make the mummy eyes. Handle carefully so you don't wipe off the eyes. Store chilled in airtight container.
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