Line 36 mini muffin pan with mini muffin liners (or leave alone if using a silicone mini muffic pan).

Using a double boiler (you can create a double boiler by filling a small saucepan with about 1 inch of water and placing a stainless steel or glass bowl over the mouth of the pan), melt the chocolate until just melted (not too liquidy). Remove from heat.

While chocolate is melting, in a small bowl, mix together the baking blend, sweetener, pumpkin, cream cheese, pumpkin pie spice, vanilla, and salt. A stiff dough will result.

Fill each muffin cup about 1/3 full with the warm chocolate.

Roll out the pumpkin dough into 3/4-inch diamteer balls (each uses just under 1 teaspoon of the dough). Flatten each ball slightly and press gently into the chocolate in a muffin cup.

Pour more white chocolate over the top of the filling.

Refrigerate or freeze until hardened. Keep stored in an airtight container in the refrigerator.