For those of you still living in summertime mode, we apologize for jumping the gun on this year's pumpkin celebrations. But for those of you who welcomed all things pumpkin with giant hug on September 1st, we hope you like this next recipe, which brings a fall twist to a dessert bite.
We've made cheesecakes with crushed biscotti crusts before, and don't get us wrong, they're absolutely delicious. But there's something about eating bite-sized snacks that makes the taste SO much better. Or at least that's what our friends said when we brought these little bites to this month's book club. And boy, did they like these Pumpkin Cheesecake Bites, which quickly become our new favorite as well.
We made these bites with a regular ice cream scoop but if you're making for a party or if you're just feeling ~fancy~ you can use a melon baller for smaller, bite-sized bites. Either way, this fall themed dessert will be your go-to this pumpkin season!
Pumpkin Cheesecake Biscotti Bites
1 box crushed Chocolate Pumpkin Pie Soft-Baked Biscotti
4 oz cream cheese, softened
2 tbsp. confectioner's sugar
2 1/2 cups melted Guittard dark chocolate, divided
1/2 cup pumpkin puree
1 tsp. pumpkin pie spice
pinch of kosher salt
1 tbsp. coconut oil
1 tsp. vanilla extract
1. Line a baking sheet with parchment paper.
2. Set aside 2 tablespoons of crushed Chocolate Pumpkin Pie soft-baked biscotti in a small bowl.
3. In a large bowl, beat cream cheese until light and fluffy. Add confectioner's sugar, 1/2 cup dark chocolate, pumpkin puree, pumpkin pie spice, salt, and vanilla extract and beat until incorporated. Beat in cookies crumbs until well mixed.
4. Using an ice cream scoop, form mixture into tablespoon sized balls and freeze until solid, about 30 minutes.
5. Mix together remaining 2 cups melted dark chocolate with coconut oil, then dunk truffles to coat. Place back on baking sheet, and sprinkle with remaining cookie crumbs.
6. Refrigerate at least 10 minutes, or until ready to serve.