Tis the season for everything pumpkin! These are the perfect last minute dessert for the fall holiday season.
8 Smoreables (or any gluten-free cookie)
1/4 cup puree pumpkin
3/4 cup sugar
2 boxes of cream cheese (8 oz.)
1 tsp vanilla
4 TBSP butter (melted) (optional)
1. Preheat oven to 350 degrees F.
Line muffin tin with paper liners.
Crush the smoreables, and place 1/2 teaspoon of the crushed cookie into each paper cup. (Add 1 tsp of melted butter in each cup and press down with your finger or spoon)
In a large stand mixer, beat cream cheese, sugar, egg, pumpkin and vanilla until light and fluffy. Be sure to scrape the sides a few times.
Fill each miniature muffin liner with this pumpkin-cheesecake goodness, almost to the top.
Bake for 20-25 minutes. (Or until a toothpick comes out clean.)