PUMPKIN CHEESECAKE TRUFFLE MUMMIES (NO BAKE)

These no-bake Pumpkin Cheesecake Truffle Mummies are so easy to make and are perfect for Halloween parties!

I can’t believe it’s October. Two seconds ago I was saying my goodbyes to summer and now we’re in the thick of fall. September seriously flew by way to fast, and that is killing me because this is my favorite time of year. I adore fall time and everything that comes with it. The first day I pull out my boots, scarves, sweaters, and cable knit socks is a very happy one. My house takes on a perma-smell of all things pumpkin spice, and pretty orange, gold, and red things start sprouting from nearly every flat surface in sight.

Fall is my favorite time to decorate, even more so than Christmas. But my mother, she goes nuts for Halloween. It’s by far her favorite time to decorate and she has more decorations than you could imagine, each year adding to the collection. By the time she is finished putting everything up her house looks like a haunted victorian-era boutique, thanks to her obsession with antiques.

Ingredients

• 1 1/2 cups gingersnap cookie crumbs
• 1/4 cup canned pumpkin puree
• 1/3 cup graham cracker crumbs
• 3 tablespoons powdered sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 3 ounces cream cheese,softened
• 1/2 cup white chocolate chips
• white chocolate chips or white dipping chocolate (like CandiQuik)
• red food coloring

Instructions

• In a large bowl combine gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, salt, and cream cheese. Mix until smooth. Melt 1/2 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. Store chilled in airtight container.

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