This Halloween, make these simple and delicious Pumpkin Chocolate Chip Mummies for a fun snack! These start with store-bought pumpkin bread mix and come together so quickly.
Happy happy Monday, friends! Halloween will be here before we know it, so today I'm sharing another fun seasonal recipe. This is seriously SO stupid easy but so adorable! These Pumpkin Chocolate Chip Mummies are made with store-bought pumpkin bread mix that's jazzed up with chocolate, cut up with a gingerbread man cookie cutter {it's totally fine to dip into your Christmas supplies this early!}, and decorated with simple frosting and candy eyes. These would be a super fun activity for kids to do, too!
Okay but, real talk. Are y'all dressing up for Halloween? Would you be interested in a quick and easy headpiece tutorial?? As you know, I'm going to Disney so I'll be making some Minnie Mouse ears! But not just regular ears... fancy ears. Because I am myself. 😉 I think you'll love them! If you wanted to have a craft night, carve pumpkins, and snack on these mummies... I'm pretty sure that would be the definition of October perfection. So fun!
Back to these cute little pumpkin chocolate chip mummies! Again, I made these with pumpkin bread mix, but honestly you could do these with cake mix as well and it would be TOTALLY fair game. I decided to make the frosting myself, but in a pinch, store-bought is definitely acceptable. The only special equipment you need for this recipe is a gingerbread man cookie cutter, and a flat frosting tip to make the mummy gauze strips. The best part is that these are mummies, so there's no need for your frosting to be neat and perfect. Messy is more realistic, right?
I hope you'll whip up these fast, fun pumpkin mummies this Halloween! They would work with any cake mix flavor and decorations. You could even make this quicker by cutting the cake into squares instead of gingerbread men. The frosting is what gives it the mummy effect anyway. Happy baking! 🙂
Looking for more Halloween recipes? Check out my Halloween Marble Cupcakes with Dark Chocolate Frosting, Halloween Cookies & Cream Cake, Spiced Dark Chocolate Cupcakes with Pumpkin Cheesecake Frosting, and Halloween Cut-out Cookies.
- *for the pumpkin bars*
- 1 box Libby's pumpkin bread mix
- oil, water, and eggs called for on box
- 1 cup chocolate chips
- *for the frosting*
- ½ cup (1 stick) unsalted butter, at room temp
- 2 cups powdered sugar
- 2 tablespoon milk or cream
- 1 teaspoon vanilla extract
- pinch of salt
- candy eyeballs, for decorating
- First, prepare the pumpkin bars. Preheat oven to 350F. Line two 9x13 baking pans with parchment.
- Mix pumpkin bread according to package directions, and stir in 1 cup chocolate chips.
- Divide the batter evenly between the two baking pans, and cook for 30-35 min, until a toothpick inserted in the center comes out clean.
- Let cool completely.
- When ready to assemble, make the frosting. In the bowl of a stand mixer fitted with the whisk attachment, beat the butter until creamy. Add in the powdered sugar, one cup at a time, followed by the milk or cream. Stir in the salt and vanilla. Scoop into a pastry bag fitted with a flat decorating tip.
- Cut out as many mummies as you can out of your pumpkin bars with a gingerbread man cutter. Save the scraps for another recipe.
- Grab your candy eyeballs, squeeze a small bit of frosting on the back of each, and place on all your mummies. Decorate as desired with the frosting.
- Serve immediately, or store at room temp. Enjoy!
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