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Recipes
Shopping list
Ingredients
- Cooking spray
- 1 large egg (or ¼ cup egg substitute)
- 1 cup pumpkin puree
- ⅔ cup canned dulce de leche caramel
- 1 (24 ct) package refrigerated sugar cookie dough
Steps
- Preheat oven to 375°F. Coat 24-cup mini muffin pan with spray. Whisk egg in medium bowl; stir in pumpkin and caramel until evenly mixed.
- Separate cookie dough pieces; press 1 square into bottom and up sides of each muffin cup to form crusts.
- Add about 1 teaspoon pumpkin mixture to each cup. Bake 25 minutes or until crusts are golden and centers are set. Cool 10 minutes in pan; turn out with a fork and serve.
Do not eat raw dough/batter.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per 1⁄24 recipe serving: Calories 110, Total Fat 4.5g, Sat Fat 2g, Trans Fat 0g, Chol 15mg, Sodium 60mg, Total Carb 17g, Fiber 0g, Total Sugar 12g, (Incl. 10g Added Sugars), Protein 1g, Vitamin D 0%, Calc 2%, Iron 0%, Potassium 2%