Wednesday, September 21, 2016

Mummy Pumpkin Cheesecake Truffles

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Halloween desserts are probably my favorite themed desserts. Each year I find dozens of cute ideas on Pinterest and then I put them on my Halloween board and then on October 30 I decide I want to make all of them. But that never happens.

So this year I’m starting early! Today is the very first day of autumn and I’m kicking the season off with a Halloween pumpkin treat because it doesn’t get more seasonal than that!

After my peanut butter chocolate acorn Oreo truffles went over well last week (aren’t they adorable), I wanted to make more truffles!

Initially, I was going to make truffles that look like ghosts. But then I realized that if I make mummies I won’t have to worry about making sure the chocolate coating is perfectly smooth because ultimately I’ll drizzle white chocolate on top of the truffles for a “wrapped” effect.

The flavor of these truffles is absolutely outstanding. If you love pumpkin, you’ll love them. If you don’t love pumpkin, you’ll still love them. I must say, I was even impressed with the flavor!

Because of the addition of pumpkin puree to these truffles, they’re very moist, and I recommend keeping them cool as much as possible.

Also, if you don’t have red food coloring, you can absolutely use chocolate chips instead for the eyes or a red icing pen would work well too!

And if you plan on transporting these little mummies, try putting them in a clean egg carton!

Mummy Pumpkin Cheesecake Truffles
Yield: Makes about 24 truffles

  • 36 golden Oreos
  • 8 ounces Challenge cream cheese, room temperature
  • 3 tablespoons pumpkin puree
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 16 ounces white chocolate
  • Red food coloring
  1. Put Oreos into a food processor and pulse until the Oreos are fine crumbs.
  2. Mix Oreo crumbs, cream cheese, pumpkin puree, cinnamon, and pumpkin pie spice together until they're completely combined. Refrigerate mixture for 15 minutes.
  3. Form mixture into tablespoon-sized balls and freeze for 30 minutes.
  4. Melt white chocolate and dip each ball into chocolate with toothpick; set on parchment paper to harden.
  5. Drizzle leftover white chocolate onto balls and let harden.
  6. Stick a Q-Tip into bottle of red food coloring and dot onto truffles to make to red eyes. Be careful not to touch red food coloring until it dries.
  7. Store leftovers in an airtight container in the refrigerator for up to one week.

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