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Pumpkin Cookie Cakes

Pumpkin Cookie Cakes
Total Time:
45 minutes
Active Time:
10 minutes


Cooking spray
1 egg (or 1/4 cup egg substitute)
1 cup canned pumpkin
2/3 cup canned dulce de leche caramel
1 (24-ct) package refrigerated sugar cookie dough


  1. 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.
  2. 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.
  3. 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.)
NOTE: You will have enough pumpkin and dulce de leche caramel left to make a second batch of cookie cakes. Just pick up an extra package of cookie dough for the crust.

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Nutritional Information

CALORIES (per 1/24 recipe) 130kcal; FAT 6.00g; SAT FAT 2.00g; TRANS FAT 1.50g; CHOL 25mg; SODIUM 65mg; CARB 16g; FIBER 0.00g; SUGARS 11g; PROTEIN 2g; CALC 2%; VIT A 35%; VIT C 0%; IRON 2%

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