Recipes
Pumpkin Cookie Cakes
24 servings
45 minutes total (Active 10 minutes)
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Ingredients
- Cooking spray
- 1 egg (or ¼ cup egg substitute)
- 1 cup canned pumpkin
- ⅔ cup canned dulce de leche caramel
- 1 (24-ct) package refrigerated sugar cookie dough
Steps
- Preheat oven to 375°F. Lightly coat 24-cup mini muffin pan with spray. Whisk egg in medium bowl until blended; stir in pumpkin and caramel until evenly mixed.
- Separate cookie dough, placing one square in each cup of muffin pan. Press dough evenly, using fingertips, into bottom of cup and up sides to form a crust.
- Fill each cup with about 1 teaspoon of pumpkin mixture. Bake 25 minutes or until crust is golden. Cool 10 minutes in pan; turn out with a fork and serve. (Makes 24 mini-cakes.)
Amount per 1⁄24 recipe serving: Calories 130, Total Fat 6g, Sat Fat 2g, Trans Fat 1.5g, Chol 25mg, Sodium 65mg, Total Carb 16g, Fiber 0g, Sugars 11g, Protein 2g, Calc 2%, Vitamin A 35%, Vitamin C 0%, Iron 2%