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
- 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.)
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.