Ingredients
Scale
- 12 Oreos
- 8 ounces (226g) cream cheese, room temperature
- 1 large egg, room temperature
- ¾ cup (183g) pumpkin puree (not pumpkin pie mix; Libby’s recommended), room temperature
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 tablespoon (7g) all-purpose flour
- ½ cup caramel sauce (optional)
- ¾ cup chopped pecans (optional)
- ½ ounces hot fudge (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- Place one Oreo cookie in each liner for the crust.
- Beat cream cheese until smooth, then add egg, sugar, and pumpkin puree, mixing until combined.
- Stir in vanilla, pumpkin pie spice, salt, and flour until well blended.
- Spoon batter into liners, filling each about three-quarters full.
- Bake for 22-25 minutes until the tops are set.
- Cool at room temperature, then refrigerate for at least 4 hours before serving.
- Top with a mixture of chopped pecans and caramel sauce, then drizzle with melted hot fudge.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all ingredients are at room temperature for smooth batter.
Avoid over-mixing the batter after adding the egg to prevent cracks.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 12
- Sodium: 150
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 1
- Protein: 3
- Cholesterol: 30