Mini Chocolate-Pumpkin "Pie Cakes" Recipe

Name: Mini Chocolate-Pumpkin "Pie Cakes"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour; 125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed; 1/2 cup cold butter, cut into small pieces; 1 cup canned pumpkin; 1/2 cup light sour cream; 1/4 cup packed brown sugar; 1 egg; 3-1/4 tsp. ground cinnamon, divided; 1 pkg. (2-layer size) devil's food cake mix; 1 tub (1 L) Cool Whip Light Whipped Topping, thawed

Servings: persons

1 cup flour
125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed
1/2 cup cold butter, cut into small pieces
1 cup canned pumpkin
1/2 cup light sour cream
1/4 cup packed brown sugar
1 egg
3-1/4 tsp. ground cinnamon, divided
1 pkg. (2-layer size) devil's food cake mix
1 tub (1 L) Cool Whip Light Whipped Topping, thawed

1
Heat oven to 400 degrees F.
2
Place flour in large bowl.
3
Cut in cream cheese spread and butter with pastry blender or 2 knives until mixture resembles coarse crumbs; shape into ball.
4
Place on lightly floured surface; pat into 1-inch-thick rectangle.
5
Cut into 24 equal pieces; press onto bottoms and up sides of 24 mini muffin pan cups.
6
Mix pumpkin, sour cream, sugar, egg and 1 tsp.
7
cinnamon until blended; spoon into crusts.
8
Bake 20 to 25 min.
9
or until centres are set.
10
Cool 10 min.
11
in pan.
12
Remove to wire racks; cool completely.
13
Heat oven to 350F.
14
Prepare cake batter as directed on package.
15
Blend in 2 tsp.
16
of the remaining cinnamon.
17
Spoon about 1 Tbsp.
18
cake batter into each of 24 medium muffin pan cups sprayed with cooking spray.
19
Place 1 pumpkin pie in each cup.
20
Cover with remaining cake batter.
21
Bake 18 to 20 min.
22
or until toothpick inserted in centres of cupcakes comes out clean.
23
Cool in pans 10 min.
24
Remove to wire racks; cool completely.
25
Frost cupcakes with Cool Whip.
26
Sprinkle with remaining cinnamon.

751

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup flour, 125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed, 1/2 cup cold butter, cut into small pieces, 1 cup canned pumpkin, and more.

Yes, Mini Chocolate-Pumpkin "Pie Cakes" falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Chocolate-Pumpkin "Pie Cakes"

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