Mummified Pumpkin Cheesecake Truffles

IMG_0446There isn’t anything that pleases me more than a good old fashioned themed bake. Now that we’re in the glorious month of October, it’s decidedly acceptable to start brandishing around the kitchen pumpkin puree, cinnamon, mixed spice and anything garishly coloured in orange and black. When I spotted these ridonculously cute truffles on Pinterest, my heart melted and I’ve been waiting to bake them for what feels like forever (not that long really, a few days, but when you gotta bake, you gotta bake). Three short weeks before Halloween is fine, right? They’ve certainly got me in the spirit…and now I have enough leftover pumpkin puree to sink a ship that these are beginning to look rather enticing indeed.


  • 150g gingernut biscuits, crushed
  • 40g digestive biscuits, crushed
  • 3 tbsp icing sugar
  • 1/2 tbsp ground cinnamon
  • 1/4 tsp salt
  • 85g cream cheese
  • 60g pumpkin puree
  • 80g white chocolate, melted
  • 120g white chocolate, melted (for dipping)
  • red food colouring


Crush your biscuits, either speedily in a food processor or the manual way with a rolling pin.

IMG_0428IMG_0429Combine the gingernut and digestive biscuit crumbs, icing sugar, cinnamon and salt in a large bowl.

IMG_0430Fold in the cream cheese and the pumpkin puree. Luckily for us, Waitrose stocks Libby’s pumpkin puree which means you don’t have to buy the 4 pack from Amazon like I originally thought. There was plenty leftover so I popped it in a sandwich bag to freeze until nearer to Halloween (for more orange coloured fun!)

IMG_0431Melt 120g of the white chocolate in 30s bursts in the microwave, and mix thoroughly into the truffle mixture. Pop it in the fridge for an hour or the freezer for 30 minutes to firm up.

IMG_0432When this attractive looking mulch is cold enough, roll the mixture into 14 balls using about 2 tsp for each ball. Place them on a sheet of greaseproof paper and put back in the freezer for another 30 minutes – it makes covering them in chocolate much, much easier! In this process, the freezer is your friend.

IMG_0433Melt the remaining chocolate in a small bowl, and spear each ball with a toothpick to be able to coat the sides fully, shaking off any excess chocolate. Carefully place them back on the sheet of greaseproof paper, and chill for 5 minutes until the chocolate hardens.

IMG_0434IMG_0435To make them look like bandaged mummies, take out all the toothpicks, dip a fork into the chocolate and drizzle over them in stripes.

IMG_0437Blob the red food colouring to make the eyes, and here you have your boo-tastic scrumptious pumpkin cheesecake truffles, mummified!

IMG_0441After bringing the truffles into work, they literally disappeared from their tin within an hour. No exaggeration, and at 9am that is no mean feat. My esteemed/greedy colleague, Richard, fessed up to having three on the trot. So I hope you like the look of them as much as I did, and (no) bake them for your upcoming Halloween parties! A party ain’t a party without homemade truffles.


9 thoughts on “Mummified Pumpkin Cheesecake Truffles

    • rosebudbakes says:

      Ah thank you so much Katy! They were beyond easy and everyone who tried them loved the pumpkin flavour (despite never really baking with pumpkin – it’s kind of unusual here in the UK still). Your blog is fab, I LOVE those pretzels, I might have to make them alongside these at Halloween! They’d look so good together! Rosie x

    • rosebudbakes says:

      Ooh amazing! They do have a fair amount of ingredients going into them but they really are a doddle, and you wouldn’t know it from looking at them, which is great! Your basic chocolate truffles sound fab, which recipe did you use? Now I’ve made these I think I’ve got the truffle bug! Rosie x

    • rosebudbakes says:

      Ah thank you Kirsty-Marie! You would love them – I honestly don’t even like pumpkin THAT much either, haha, but the sweetness and cinnamon flavour means the pumpkin just gives them a festive orange colour rather than vegetable taste. Way less intense than a pumpkin pie but still suitable for Halloween 🙂 x

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