Here are the ingredients that you need to gather in order to make this recipe:
- 1 ½ cups gingersnap cookie crumbs
- ¼ cup canned pumpkin puree
- 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
- red food coloring
Here are the instructions that you need to follow to complete this recipe:
In a large bowl, you need to fully combine all of the gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, salt, and cream cheese. Mix until the batter is completely smooth. Next, you need to fully melt 1/2 cup of the white chocolate chips and mix into truffle mixture. Combine until the mixture is fully incorporated.
For the next step, you need to cover and chill the mixture until the dough is solid enough to roll into balls. This will take about 1 hour in the fridge or 30 minutes in the freezer. When the mixture is cold enough, roll the mixture into 12-14 balls. Place a toothpick in each ball.
Melt the 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. Make sure the white chocolate is fully melted so it is not lumpy. Gently shake off the excess chocolate. Place the 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.
Use a spoon to slightly 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 in airtight container in fridge. Serve to friends and family.