Pumpkin Spice Biscoff Cheesecake Pretzel Bites are the perfect no bake treat for fall! They make a great Halloween snack, Thanksgiving treat, and would be a hit at any party!
Even though it’s not technically fall yet, people seem to be going nuts for pumpkin recipes! I have such an easy recipe for you today – and it’s no-bake!! Even my kids and my non pumpkin eating husband flipped for these! My daughter kept saying “Mmmm, they taste like CHEESECAKE!!” I had to cut her of after about 50 of them
The combination of pumpkin, sweet biscoff, warm cinnamon, and salty pretzels is irresistible. The cream cheese in the batter pulls all the flavors together and totally makes it taste like cheesecake. The white chocolate on top just seals the deal. YUM!
Now, this recipe makes a lot of pretzel bites. Like 80 or so. My suggestion would be that if these will not be consumed on the same day you make them, either:
1. Dunk the whole pretzel bite in chocolate instead of just half, as pictured. Because these need to be refrigerated, the complete coating of chocolate will prevent the pretzels from getting soft.
2. Only make as many pretzel bites as will be eaten that day. Put the rest of the pumpkin mixture in a sealed container and eat it as a dip for the pretzels over the next week or so. (This is what I did and it makes for very happy children when they want a snack!)
Go grab yourself a pumpkin spice latte and make some pretzel bites! Happy pumpkin season!
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Pumpkin Spice Biscoff Cheesecake Pretzel Bites
- 8oz cream cheese
- 3/4 cups cookie butter (I like Biscoff)
- 1/2 can pumpkin puree
- 1/2 cup brown sugar
- 1 1/3 cup flour
- 1/2 teaspoon cinnamon
- 1 bag Pretzels (I used about 160 total)
- 12oz white chocolate (or candy coating/almond bark)
- sprinkles (if desired)
If pretzel bites will be consumed on the same day you make them feel free to dip just half the pretzel in chocolate, as shown. Otherwise, I recommend dipping the entire pretzel. This will help keep it crunchy while being refrigerated.
|In a large mixing bowl, beat together the cream cheese and biscoff until smooth. Add in the remaining ingredients (except pretzels) and mix well. Cover and chill for at least an hour.|
|Using a small cookie scoop or spoon, scoop about a TBS of the mixture onto a pretzel and top with another pretzel, pressing down slightly. Lay pretzels on a cookie sheet and refrigerate at least 30 minutes.|
|Melt white chocolate according to package instructions and dip each pretzel bite as much as desired. Sprinkle with cinnamon or sprinkles immediately. Refrigerate on the cookie sheet until set. Store leftovers in the refrigerator.|
Here are some other pumpkin recipes we love!