Print

Easy No-Bake Mummy Pumpkin Pie Bites: Perfect Halloween Treat

no-bake mummy pumpkin pie bites - featured image
Print Recipe

These easy no-bake mummy pumpkin pie bites are a fun and delicious Halloween treat that comes together in under 20 minutes. With a creamy pumpkin pie filling on a crisp cookie base, topped with white chocolate bandages and candy eyes, they’re a crowd-pleaser for kids and adults alike.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup powdered sugar
  • 1 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon + 1/4 teaspoon each nutmeg, ginger, and cloves)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 24–30 round buttery cookies (such as Lotus Biscoff or shortbread cookies)
  • 1 cup white chocolate melting wafers (or white chocolate chips with 1 teaspoon coconut oil)
  • Candy eyes (small black and white)

Instructions

  1. Make the pumpkin pie filling: In a medium mixing bowl, combine the softened cream cheese and powdered sugar. Beat with a hand mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides with a spatula. Add the pumpkin puree, pumpkin pie spice, vanilla extract, and salt. Mix on low speed until everything is combined, then increase to medium and beat for another minute until the mixture is light and fluffy.
  2. Chill the filling: Cover the bowl with plastic wrap and refrigerate for about 15-20 minutes until firm enough to hold its shape.
  3. Prepare your assembly station: Line a baking sheet or large plate with parchment paper. Arrange the cookies in a single layer on the parchment, leaving about an inch of space between each one.
  4. Pipe the filling onto the cookies: Transfer the chilled pumpkin filling to a piping bag fitted with a large round tip (or a zip-top bag with the corner snipped off). Pipe a generous dollop of filling onto each cookie, about the size of a walnut.
  5. Add the candy eyes: Gently press two candy eyes into the filling on each cookie, positioning them near the top to create the face of the mummy. Use a toothpick to adjust them if needed.
  6. Melt the white chocolate: Place the white chocolate melting wafers in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until completely smooth and melted, about 1-2 minutes total.
  7. Create the mummy bandages: Transfer the melted white chocolate to a small piping bag or zip-top bag with a tiny corner snipped off. Starting at one side of each pumpkin bite, drizzle the white chocolate back and forth across the filling to create the bandage effect, leaving the eyes exposed.
  8. Set the chocolate: Place the baking sheet in the refrigerator for at least 15-20 minutes, or until the white chocolate is completely set.
  9. Serve and enjoy: Once set, transfer the mummy pumpkin pie bites to a serving platter. Serve cold, straight from the fridge.

Notes

Cream cheese must be at room temperature to avoid lumps. Do not overmix the filling once pumpkin is added. For smoother white chocolate drizzle, add 1 teaspoon of coconut oil. Assemble bites up to 24 hours in advance but add white chocolate drizzle the morning of serving for best appearance. Store in an airtight container in the refrigerator for up to 5 days. Do not freeze.

Nutrition

Keywords: no-bake, pumpkin pie bites, mummy, Halloween, easy dessert, no oven, kid-friendly, fall treat

Find it online: https://dahliadishes.com/easy-no-bake-mummy-pumpkin-pie-bites-perfect-halloween-treat/