Ingredients

The following ingredients have 4 Servings
  • 1 package Pillsbury® Ready to Bake!™ sugar cookies
  • 8 ounces cream cheese, softened
  • 1 cup canned pumpkin
  • 2/3 cup sugar
  • ½ teaspoon ground cinnamon
  • 8 ounces whipped cream topping

Instruction

  • Heat oven to 350°F. Remove 12 dough rounds from cookie dough package; save remaining dough for a later use. Place 1 dough round in each of 12 mini cheesecake cups with removable bottoms.
  • Bake 14-16 minutes. Cool completely, about 15 minutes.
  • Meanwhile, in medium bowl, beat cream cheese, pumpkin, sugar and ground cinnamon with electric mixer on medium to high speed 3 to 4 minutes until smooth. Using rubber spatula, gently fold in whipped cream topping.
  • Spoon or pour cream cheese mixture over each cooled cookie until cup is full; smooth top until flat. Freeze at least 3 hours to set.
  • Once cheesecakes are firm, remove pan from freezer. Gently release cheesecakes from cups. Remove cup bottoms from cheesecakes; place on cooling rack. Decorate with whipped cream and drizzle caramel sauce over tops of cheesecakes and serve.
  • Repeat the process for final 12 mini bites.