Pumpkin Cheesecake Bites

Not your basic fall recipe. If anything pumpkin or cheesecake is your thing, you will probably attempt to eat the batter before you even finish. DON’T DO IT! You must resist the urge!


  • Pumpkin Puree – 1 cup
  • Cream Cheese – 16oz
  • Vanilla Extract – 1 tsp
  • Coconut Flower – 4 tbsp
  • Stevia – 2 tbsp
  • Dark Brown Sugar – 2 tbsp
  • Pumpkin Pie Spice – 1 tbsp
  • Cinnamon – 1 tbsp
  • Crushed Pecan – 2 cups


Let cream cheese sit out until soft, or heat in microwave for 30 seconds. Combine wet ingredients in bowl first. Fold in dry ingredients until evenly mixed. Let chill in freezer for 30 minutes. Combine crushed pecans and 1 tbsp of the dark brown sugar in separate container. Easiest if blended together in a food processor (if available), set aside. This will be your coating.

Take out pumpkin mixture use a cookie dough scoop or spoon to form mixture into ping-pong sized balls. It might be a little more like globs. Roll your globs around in the pecan coating to evenly coat and achieve the “ball” shape. Place finished product onto a flat tray-lined with wax paper. Freeze for 30 minutes to set. Can be stored in the fridge or freezer until ready to eat. Makes approx 22 bites.

Calories – Per Bite 80
Protein 2g
Fat 8g
Carbs 3g
Sugar 2g


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