Pumpkin season is upon us, and while you may be accustomed to tasting the flavor in everything from breakfast cinnamon rolls to dessert cakes, there's probably one sweet that hasn't received the same autumn treatment: bark. Chocolate bark may be more widely known as a traditional holiday treat, but there's no reason to hold off until December. Blend coconut oil and semi-sweet chocolate together to form a base for a creamy pumpkin cheesecake swirl. Then, sprinkle a few pepitas on top for an added crunch and an even more alluring finish. It's a simple treat that puts a twist on the season's most coveted ingredient.
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Things You\’ll Need
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1 1/2 cups semi-sweet chocolate chips
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1 tablespoon melted coconut oil
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2 ounces cream cheese, softened
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1/4 cup powdered sugar
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1/4 pumpkin puree
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1/2 teaspoon cinnamon
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1/4 teaspoon ginger
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1/8 teaspoon nutmeg
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2 tablespoons pepitas (optional)
Step 1: Beat the Pumpkin Cheesecake Mixture Together
Using a handheld mixer, beat the softened cream cheese and powdered sugar together until they're thoroughly combined. Add the pumpkin puree and the spices, and beat again until everything is incorporated.
Step 2: Pour the Melted Chocolate Onto a Baking Sheet
Melt the chocolate and coconut oil together, either over a double boiler or in the microwave. Stir until smooth. Line a baking sheet with parchment or wax paper, and pour melted chocolate onto the pan.
Step 3: Spread the Chocolate Layer Evenly
Use a spatula to spread the chocolate out evenly into a rectangular shape that's about 1/8-inch thick.
Step 4: Add Dollops of Pumpkin Cheesecake
Place spoonfuls of the pumpkin cheesecake mixture on top of the chocolate.
Step 5: Swirl Pumpkin Cheesecake Into the Chocolate
Using a wooden dowel, a chopstick or a knife, swirl the pumpkin cheesecake mixture into the chocolate in a figure-8 pattern. Then, if using the optional pepitas, sprinkle them on top of the bark. And if you really want to go all out, you could opt for chopped up Halloween candy instead. Your creativity is the limit!
Step 6: Chill, Set and Break Into Pieces
Place the baking sheet in the refrigerator to set for at least 30 minutes. Once firm, break the bark into pieces and place them on a plate to serve.
