Mummy Cake Pops Recipe

If you’re looking for a fun, spooky treat that’s as adorable as it is delicious, you’re going to absolutely love this Mummy Cake Pops Recipe. These little bundles of creamy, chocolatey goodness wrapped up like mummies are sure to be a hit at any party or just for a sweet snack at home. I remember the first time I made them, and how my family went crazy over the fun design combined with that perfect Oreo cream cheese center—seriously, they’re a total crowd-pleaser. Stick around, because I’m going to share everything you need to know to get these perfect every single time.

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Ingredients You’ll Need

These ingredients come together beautifully to give you that creamy, sweet, and crunchy texture I love in mummy cake pops. Using full-fat cream cheese is key for consistency, and quality white chocolate really makes the coating silky smooth.

• Oreos: Classic Oreos crushed give that perfect chocolate cookie base, and you want them finely ground for even mixing.
• Cream cheese: Full-fat and softened to room temperature so it blends smoothly with the Oreo crumbs.
• White chocolate chips or chopped white chocolate: High-quality chocolate melts easier and provides a nicer finish.
• Vegetable or canola oil: Added to the chocolate to thin it out for easy dipping and shiny coating.
• Eyeball sprinkles: These little sprinkles are the star of the show and give your mummy cake pops their playful look.

Variations

I like to think of this Mummy Cake Pops Recipe as a fun canvas for creativity. Depending on who I’m making them for, I’ve switched up the cookie base, decoration style, and even the chocolate coating to keep things fresh and exciting. You can absolutely put your own spin on these guys.

• Dark Chocolate Twist: I tried coating the cake pops in melted dark chocolate instead of white for a richer, less sweet option. It still looks great with white icing “bandages” piped on top.
• Nut-Free Version: Swap out the vegetable oil for a light olive oil if you have allergy concerns while keeping the chocolate glossy.
• Vegan Adaptation: Use dairy-free cream cheese and vegan white chocolate chips to make a plant-based version—I’ve tested this and it works surprisingly well!
• Halloween Party Style: Add orange or black candy melts drizzled on top for an extra festive flair my kids loved last time.

How to Make Mummy Cake Pops Recipe

Step 1: Crush and Combine for the Perfect Base

Start by pulsing your Oreo cookies in a food processor until they’re broken down into fine crumbs. Don’t rush here—uniform crumbs really help your cake pops hold together better. If you’re without a processor, no worries: put the Oreos in a ziplock bag and crush them with a rolling pin or a heavy bottle—just be gentle so you don’t end up with big chunks. Then add the softened cream cheese and pulse until it looks like wet dough. If the cream cheese isn’t mixing well, cut it into smaller pieces before adding. This step sets the creamy texture that makes these pops irresistible.

Step 2: Shape, Chill, and Freeze

Use a 1 Tbsp cookie scoop or spoon to portion the dough into uniform balls. This keeps your mummy pops even-sized and pretty, which I find makes everything easier when dipping. Line them on parchment paper and pop them in the freezer for about 30 minutes until firm but not frozen solid. This chilling phase is crucial—it helps the cake pops stay intact when dipped later.

Step 3: Melt, Thin, and Coat with Chocolate

Get your white chocolate melting gently in short bursts (I do 15 seconds at a time) and stir constantly so it doesn’t scorch. Stir in the oil to thin it out. This makes the chocolate coating smooth and glossy, which I swear gives these pops their professional look. Dip the chilled Oreo balls one at a time, gently pressing them into the chocolate to coat fully. Use forks to lift and tap off excess chocolate—this helps keep the coating even and neat. While the chocolate is still wet, press two cute eyeball sprinkles onto each ball to bring those mummy faces to life.

Step 4: Add the Finishing Touch – Chocolate Bandages

Pop the remaining white chocolate into a small piping bag, warm it just until mostly melted, then snip a tiny corner and drizzle it over each mummy cake pop to create the signature bandage lines. I discovered this little trick the first time I made these—it really elevates the look from “cookie ball” to “adorable mummy.” Let them set in the fridge for at least 15 minutes before storing.

How to Serve Mummy Cake Pops Recipe

Garnishes

For a festive touch, I love adding a light dusting of edible glitter or using colored sugar sprinkles around the base to create a little “spooky graveyard” vibe. You could also use shredded coconut tinted with green food coloring for a grassy effect if you’re serving these at a Halloween party.

Side Dishes

These cake pops pair beautifully with a warm cup of spiced apple cider or a creamy hot chocolate. If you’re throwing a Halloween party, mini pumpkin muffins or caramel popcorn make excellent sides that your guests will love alongside these treats.

Creative Ways to Present

I’ve had tons of fun presenting these mummy cake pops stuck into pumpkins or foam blocks covered with black fabric to look like they’re popping out of the dark. You can also tie small raffia bows around the sticks for a cute, rustic look or serve them in a jar decorated with Halloween-themed stickers.

Make Ahead and Storage

Storing Leftovers

I always store leftover mummy cake pops in an airtight container in the fridge to keep that cream cheese filling fresh. I found that they stay perfectly moist and delicious for up to a week. Just make sure they’re completely set before storing to keep the chocolate coating intact.

Freezing

If you want to prep in advance, these freeze really well! Place them on a parchment-lined tray first to freeze individually so they don’t stick together, then transfer them to a sealed container or freezer bag. When you’re ready, thaw them in the fridge overnight for best texture and flavor.

Reheating

Since these are cream cheese-based with a chocolate coating, I don’t recommend microwaving them directly. Instead, take them out of the fridge 15-20 minutes before serving so they can come to room temperature slightly—this softens the cream cheese just perfectly without melting the chocolate.

FAQs

Final Thoughts

This Mummy Cake Pops Recipe has become one of my go-to treats whenever I want to impress friends or keep the kids entertained in the kitchen. It’s simple, quick, and just pure fun to make—and the best part is how delicious they turn out every time. Whether it’s for Halloween or just a treat-yourself moment, I wholeheartedly recommend giving these little mummies a try. You’ll find yourself coming back to this recipe again and again, just like I have!

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