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These are perfect for the office or if you are having a large party at home. They are perfectly sized!
Ingredients
- 2 (8 ounce) packages low-fat cream cheese, at room temperature
- 1 (15 ounce) can pumpkin puree
- ½ cup white sugar
- 2 egg whites
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 24 vanilla wafer cookies
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
Step 2
Combine cream cheese, pumpkin puree, sugar, egg whites, cinnamon, nutmeg, ginger, and cloves in a large bowl; mix until well blended and no lumps remain.
Step 3
Place 1 vanilla wafer in the bottom of each lined cup. Scoop in batter using an ice cream scoop, filling each cup approximately 3/4 full.
Step 4
Bake in the preheated oven until set, 23 to 26 minutes. Transfer to a wire rack and let cool, about 1 hour.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 97 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat3g | 13% |
| Cholesterol11mg | 4% |
| Sodium122mg | 5% |
| Total Carbohydrate12g | 4% |
| Dietary Fiber1g | 3% |
| Total Sugars5g | |
| Protein3g | |
| Vitamin C1mg | 4% |
| Calcium30mg | 2% |
| Iron1mg | 4% |
| Potassium83mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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