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Pumpkin Cheesecake Bites

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These pumpkin cheesecake bites feature a creamy, tangy pumpkin cheesecake center wrapped in a crisp cinnamon sugar coating. Easy to make and perfect for fall gatherings, they’re a cozy, snackable treat that’s sure to please any crowd.

Ingredients

Scale
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (120g) canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (100g) granulated sugar, divided
  • 2 tbsp (25g) packed brown sugar
  • 1 large egg
  • 2 tbsp (16g) all-purpose flour
  • 1 tsp pumpkin pie spice
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1 tbsp (8g) ground cinnamon
  • 2 tbsp (28g) melted butter

Instructions

  1. Line a baking sheet with parchment paper or a silicone baking mat. Preheat oven to 350°F (175°C).
  2. In a large mixing bowl, beat cream cheese with a hand or stand mixer on medium speed until smooth, about 2 minutes. Scrape down the sides.
  3. Add 1/2 cup granulated sugar and 2 tbsp packed brown sugar; beat again until creamy and fluffy.
  4. Mix in pumpkin puree, egg, pumpkin pie spice, vanilla extract, and salt. Beat until just combined. Do not overmix.
  5. Sprinkle in flour and mix on low until just absorbed. Batter should be thick but scoopable.
  6. Using a small cookie scoop or tablespoon, portion out the batter onto the lined baking sheet (about 18-22 bites).
  7. Bake for 15-18 minutes, or until edges are set but centers are slightly wobbly. Let cool on tray for 10 minutes, then transfer to a wire rack.
  8. In a small bowl, mix 1/4 cup granulated sugar with 1 tbsp cinnamon. Melt butter in another bowl.
  9. When bites are cool enough to handle, brush each with melted butter and roll in cinnamon sugar. For extra crunch, roll twice.
  10. Let bites finish cooling. Chill in the fridge for 1 hour for best texture before serving.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan cream cheese and plant-based butter. Chill the batter if it’s too sticky. Double roll in cinnamon sugar for extra crunch. Store in the fridge for up to 5 days or freeze for up to 2 months. Wait to coat in cinnamon sugar until just before serving for best texture.

Nutrition

Keywords: pumpkin cheesecake bites, cinnamon sugar, fall dessert, easy pumpkin recipe, snack, finger food, Thanksgiving, autumn, cheesecake, pumpkin spice

Find it online: https://norasfoods.com/pumpkin-cheesecake-bites-recipe-easy-cinnamon-sugar-snack/