Ingredients
Scale
- 1 pkg Refrigerated Sugar Cookie or Gingerbread Dough
- 16 oz Cream Cheese, room temperature
- 14 oz Sweetened Condensed Milk
- 2 Large Eggs
- 15 oz Pumpkin Puree
- 2 tsp Vanilla Extract
- 3 tsp Pumpkin Spice
- 1 tsp Ground Cinnamon
Instructions
- Preheat oven to 325 degrees.
- Paper line 24 muffin cups.
- Place one piece of refrigerated cookie dough in each muffin cup.
- Bake for 12 minutes.
- Meanwhile, in a large bowl, beat together cream cheese and sweetened condensed milk.
- Beat in eggs and vanilla.
- Add in pumpkin and spices, beat until smooth.
- Evenly distribute batter over the baked cookies in the paper liners, about 1/4 cup in each cup.
- Bake for 15 – 18 minutes until set.
- Let cool before serving or refrigerating.
- Serve topped with whipped cream.
- Enjoy!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert