Wednesday, October 8

Pumpkin Cheesecake Chips

Every once in awhile I have a great idea. Like the other night for instance, I was browsing Pinterest, and saw this recipe from my friend Rachel. Now I remember when she first blogged it, and I thought to myself,  BRILLIANT. 

Then I thought of it... Pumpkin Cheesecake Chips. Make a basic pumpkin/cream cheese frosting type thing. Freeze them in bits, then toss them into baked treats. Guess what?
It worked great. Though, I have only tried them in soft battered treats (like in my favorite cocoa brownie recipe). I'm not sure the chips would hold up to stiff cookie doughs. They are better when softly folded into batters. 
The chips are a little tedious to make, so be sure to recruit the help of small children. They work for free (or for brownies). 
Pumpkin Cheesecake Chips:
4 oz or room temperature cream cheese
1/2 cup pumpkin puree
About 2 cups of powdered sugar
1 tsp pumpkin spice (optional) 
In the bowl of your electric mixing, cream the cheese, pumpkin, and pumpkin spice together until smooth.
Mix in powdered sugar, 1/2 cup at a time or until the mixture resembles  a stiff frosting.  
Using a small pastry tip, (or a Ziploc bag with a the tip cut off) pipe small circles of the "frosting" a parchment paper lined cookie sheet. 
Freeze over night. 
Using a spatula peel chips off and add into soft battered treats like brownies, muffins or cakes! OR keep in the freezer for a bite sized frozen sweet treat!    


  1. Oh EM gee! I loooove the Pumpkin Chips I have been buying at Target and it never occurred to me to actually make them!!

  2. Oh man...totally imagining all the things I can use these in. YUM!

  3. You are so clever Miss Carrie! Love these so much, and thinking about all the ways I can use them. Lol about the kiddos. #Truth

  4. I had also thought that Rachel's biscoff chips were genius! And these really are just as genius... seriously!