No-Bake Pumpkin Cheesecake Mummy Truffles (Gluten-Free)

Halloween is just around the corner... do you have your treats yet? These easy gluten-free no-bake white chocolate pumpkin cheesecake truffle mummies are the perfect treat to make with your little ghosts & goblins. Pumpkin flavor and white chocolate are a classic combination, and there is no better way to combine them than in a truffle. These gluten-free mummies are sure to delight everyone at your Halloween party!

White Chocolate Pumpkin Cheesecake Mummy Truffles

The combination of pumpkin and white chocolate is truly classic. The smooth creamy white chocolate melts perfectly with the warm spiced pumpkin cheesecake. The mixture of ginger snap cookie crumbs and graham cracker crumbs makes for a wonderful balance of flavors.

How To Make White Chocolate Pumpkin Cheesecake Mummy Truffles:

In just a few easy steps you will have these truffles made. These mummies are perfect for little hands to help with, and they're sure to be a hit at your Halloween party!

Start by softening your cream cheese in a bowl - Then add your pumpkin puree, cinnamon, and salt gingersnap crumbs, graham cracker crumbs, powdered sugar. Mix until smooth.

Melt Chocolate For Dough - Put ½ a cup of white chocolate chips in a microwave bowl. Microwave for 30 seconds at a time in the microwave, stirring in between each interval. Be careful not to overheat the chocolate, if it looks like it is starting to separate remove it from the microwave and stir until smooth again. Add the melted Chocolate to the truffle mixture and stir until combined.

Chill The Dough - Cover and chill the dough in the refrigerator for approximately an hour until the dough is solid enough to roll into balls. You can speed up the process by putting the dough in the freezer for 30 minutes. 

Roll Into Balls - When the rolled balls are cold enough, roll the mixture into 14-16 balls and add a toothpick into each truffle. Place truffles on a parchment-lined cookie sheet.

Melt Chocolate For Dipping - Melt the remaining ½ white chocolate chips or white dipping chocolate in a small bowl. Again, Put ½ a cup of white chocolate chips in a microwave bowl.

Microwave for 30 seconds at a time in the microwave, stirring in between each interval. Be careful not to overheat the chocolate, if it looks like it is starting to separate remove it from the microwave and stir until smooth again.

Dipping Truffles in Chocolate - Use the toothpicks to dip each truffle ball into the white chocolate, making sure to coat all sides.  Place the chocolate-covered truffle balls back on the baking sheet lined with wax paper.  Chill for 5 minutes so the chocolate can harden.  

Once the chocolate has hardened on the truffles - drizzle more white chocolate over the truffles with a spoon, moving the spoon back and forth quickly to create thin lines.

Mummies Eyes - Once all the chocolate has hardened on the truffles use a Q-tip soaked in red food coloring to make the mummy eyes. Carefully tap where you want the eyes on the truffle then handle it carefully to make sure you don’t wipe the eyes off. 

Q&A

Why use both gluten-free ginger snaps and graham crackers?

A great truffle needs a great "dunking" agent. There are many cookie options out there, but I think ginger snaps and graham crackers provide the perfect blend of flavors to stand up against the creamy white chocolate. The crisp snap of the ginger snaps pairs perfectly with the buttery graham cracker crumbs.

And ginger snaps are traditional for this time of year because they have the perfect combination of molasses spices for autumn baking. And since pumpkin is available everywhere right now... it seems like the perfect time to combine ginger snaps & pumpkin together.

Where To Find Gluten-Free Ginger Snaps and Graham Crackers:

You can usually find both in your local grocery store, my store always has gluten-free graham crackers but the ginger snaps can sometimes be more difficult to find. I like the Mi-del brand for ginger snaps which you can order on Amazon if your local store doesn't have them.

Why is white chocolate white?

It may surprise you that the white chocolate that melts in your mouth is not actually chocolate. Real chocolate comes from the cocoa bean, which is fermented and dried before it can be turned into something edible. White chocolate, on the other hand, gets its name because it doesn't contain any cocoa powder at all... instead, real vanilla beans are blended together with sugar, cocoa butter, milk powder, and lecithin.

Gluten-Free Canned Pumpkin Puree

Did you know that almost all canned pumpkin is gluten-free? I love using canned pumpkin puree because you can keep it on hand all year for recipes like this white chocolate pumpkin cheesecake truffle mummies recipe. The Libby's brand is certified gluten-free, just be sure you are buying 100% pure pumpkin and not one of the other pumpkin varieties that are often available.

To Store White Chocolate Pumpkin Mummy Truffles

Since these truffles are so delicate, it is best to store them in the fridge or freezer. I recommend keeping them in a Ziploc bag or air-tight container. You can also wrap each ball individually in plastic wrap if you want to give them as little gifts at Halloween time!

More Sweet recipes for you to love

Soft and Fluffy Pumpkin Chocolate Chip Cookies

Maple Pumpkin Pie Oatmeal

Gluten-Free Pumpkin Cinnamon Rolls

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