Pumpkin Mummy Truffles

These spooky pumpkin mummy truffles are a fun and delicious Halloween treat that's easy to make.

45 min Serves 24 Hard

Our own summary of the original by Maggie — the full post and photos live at thelovenerds.com.

These pumpkin mummy truffles combine cream cheese, pumpkin puree, and cookie crumbs into a creamy filling, coated in vanilla almond bark and decorated with black icing eyes. They're a festive no-bake dessert perfect for Halloween parties. Keep them chilled for the best texture.

Ingredients

8 oz cream cheese, softened

2/3 c pumpkin puree

1 tsp pumpkin pie spice

1/2 tsp cinnamon

3 tbs powder sugar

2 c grounded ginger snaps

1/2 c grounded vanilla sandwich cookies

12 oz Vanilla Almond Bark

Black icing for eyes

Directions

In a large bowl, mix together the softened cream cheese, pumpkin puree, pumpkin pie spice, and cinnamon until well combined.

Add the ground ginger snaps and ground vanilla sandwich cookies, stirring until the mixture is smooth.

Cover the bowl and place it in the freezer for 20 to 30 minutes to chill the dough.

Once the dough is firm, roll it into balls about 1 inch in diameter, then chill again.

Melt the vanilla almond bark in a small bowl that is convenient for dipping the truffles.

Dip each truffle into the melted almond bark, coating it completely, then place on a parchment-lined baking sheet.

Refrigerate the truffles for 10 minutes to allow the coating to harden.

Use the remaining melted almond bark to drizzle over the truffles. You can use a spoon or transfer it to a piping bag with a tip. If needed, reheat the almond bark slightly before drizzling.

Add two small dots of black icing to each truffle for the eyes.

Store the truffles in a sealed container in the refrigerator.