Let’s make Thanksgiving pumpkin POP this year!
When it comes to Turkey Day at our house, I’m in charge of one thing–the dessert! You could even say that my love for pumpkin grew out of the fact that year after year I have made a pumpkin cheesecake no matter what. I’ve skipped countless night-before-thanksgiving parties to gladly ensure that the cheesecake is signed, sealed, and on its way to our table the next day. And while there have been some cracks in the cheesecake (the waterbath, I know!) I feel like the cheesecake has evolved throughout the years, just like I have.
Thanksgiving is at the top of my favorite holiday list. Sure the food makes the day, but the beauty of spending time with the ones you love reminds you that there should be thankfulness associated with everyday, not just this one. I’ll never forget the year I flew in from NYC for Thanksgiving. My dad picked me up from the airport on a snowy Chicago night, and the minute I saw him I started crying. Many emotions were at play, but realizing that you can always go home bubbled out of me and there was nothing I was more thankful for.
If you’re following my Instagram stories than you know sharing something I am thankful for every day this month. The 30 days of thankfulness! It has felt so great, especially now in the world I feel like finding the beauty in everyday is so, so needed.
Enough talk! Let’s POP some pumpkin! This year these pumpkin cheesecake pops will be accompanying my pumpkin cheesecake. Not only are they so delicious, but they can be whipped up in a hurry, and still look impressive. Perfect for Friendsgiving, Thanksgiving, and any other holiday get together filled with pumpkin lovers. Made with whole-milk versus cream cheese, these pops are a lighter version of traditional cheesecake. And you can’t deny how fun foods on a stick are…an automatic party hit!
- ½ cup whole-milk yogurt (I used siggi's)
- ¾ cup graham cracker crumbs
- ½ cup pumpkin puree
- 2 cups white chocolate chips
- 1 tbsp. coconut oil
- 2-3 of your favorite cookies, crushed
- In a medium sized bowl, mix yogurt with pumpkin puree & graham cracker crumbs. Mix until combined. Line a baking sheet with parchment paper. Roll pumpkin cheesecake mixture into small balls, insert sticks, and place on baking sheet. Freeze for 30 minutes. Meanwhile heat the white chocolate chips over a double boiler until melted. Mix in coconut oil. Dip balls into chocolate and place back on parchment paper. While the chocolate is still hot sprinkle crushed cookies on top. Refrigerate and enjoy!