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Gluten-Free Mini Pumpkin Pies

Gluten-Free Mini Pumpkin Pies

Author: Mommy Hates Cooking

Meal Type: Vegetarian

Cuisine: American

Difficulty: MEDIUM

Prep. Time:

Cook Time:

Total Time:

Servings: 24 serving

Calories: 75 kcal per serving

Ingredients

  • 1 Package - Chocolate Chunk Cookies
  • 1 Can - Pumpkin Pie Mix
  • Cream Cheese Icing
  • Ground Cinnamon

Instructions

  1. Preheat oven as instructed on the package of cookies.
  2. Divide each cookie dough segment in half and place in a greased mini muffin tin.  The cookie dough should fill 24 mini muffins.
  3. Bake for 8-10 minutes.
  4. Carefully remove, use a tablespoon to press down in the middle of the cookie to form the cup and then let sit and cool for 5-10 minutes.  It will harden then.
  5. Carefully remove the cookie from the muffin tin, fill with the pie mix, top with the icing, and garnish with cinnamon.
  6. Serve.

Nutrition

Energy: 75 kcal | Total Fat: 5 g | Saturated: 3 g | Trans: 0 g | Cholesterol: 11 mg | Total Carbs: 8 g | Fiber: 2 g | Sugars: 3 g | Proteins: 1 g | Sodium: 70 mg | Polyunsaturated: 0 g | Monounsaturated: 1 g

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