Pumpkin Spice Biscoff Cheesecake Pretzel Bites
- 8oz cream cheese
- 3/4 cups cookie butter (I like Biscoff)
- 1/3 cup pumpkin puree
- 1/2 cup brown sugar
- 1 1/3 cup flour
- 1 teaspoon pumpkin pie spice
- 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!