Goosebumps: The Curse of the Pumpkin Mummy Truffles
To say that I am excited for the Goosebumps movie to release in a few weeks is an understatement. Did you grow up reading the books? I think almost everyone my age read at least one Goosebumps book. There was a little something for everyone – spiders, ghosts, monster neighbors, witches, and, of course, mummies! My love of the spooky and science fiction definitely started early, and The Curse of the Mummy’s Tomb was one of my favorite Goosebumps stories. This nerdy kid thought Egyptian mythology was fascinating – still do!
So I knew right away that I wanted my Goosebumps post to highlight mummies! I’ve been experimenting with truffles lately, so I decided to give pumpkin truffles a try and I am so glad I did. YUM! They are creamy on the inside with the perfect kick of spice from the seasonings and ginger snaps and the outside is delicious vanilla almond bark. If you have any nut allergies though, this can easily be replaced with white chocolate. Almond bark is just my go-to for its rich flavor.
The best part? The cute mummy truffle decor is basically made by making a mess. It’s perfect for letting kids help. You can use a spoon to drizzle the remaining almond bark over the truffles or you can add to a piping bag like I did. I switched the tips half way through – using a thicker line tips first and then a small round one at the end. The only tricky party is the black eyes so unless you want black frosting everywhere, I wouldn’t have the kids help with that part.
- 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
- In a large bowl, thoroughly combine cream cheese, pumpkin puree, pumpkin pie spice and cinnamon.
- Add cookie crumbs and mix until smooth.
- Cover and chill the dough for about 20-30 minutes in the freezer.
- When cold enough, roll the mixture into about 1" balls. Chill again.
- Melt the vanilla almond bark in a small bowl perfect for rolling the truffles.
- Roll all the truffles in the melted almond bark, covering thoroughly. Then, place on a baking sheet lined with parchment paper.
- When done, chill for 10 minutes, letting the chocolate harden.
- The remaining melted vanilla almond bark will be used for drizzling on the truffles. You can use a spoon or add to a icing bag and use a frosting tip. You might need to slightly reheat the almond bark before drizzling.
- Dap 2 dots of black icing to make the eyes.
- Store chilled in a sealed container.
One Goosebumps idea isn’t enough though! Especially when the timing is perfect for Halloween. Check out more ideas below from my blogging buddies!