Pumpkin Pie Snickerdoodle Cookie Bites
Dairy-Free
These DAIRY-FREE Pumpkin Pie Snickerdoodle Cookie Bites are such a delicious bite of the season. Cinnamon spiced and soft on the inside snickerdoodle crust with a light and creamy pumpkin pie filling, sweetened with honey. You won’t believe how easy these are to make with the help of Snickerdoodle Cookie Mix and a few simple ingredients. Makes 24 mini cookie bites.
Let’s begin!
Ingredients:
For the cookie crust:
-
17.9oz package Betty Crocker Snickerdoodle Cookie Mix
-
1 large egg
-
1/2 cup plant butter, melted
-
1 tbsp water
For the filling:
-
2 cups pumpkin puree (15oz can)
-
2 large eggs
-
4 tbsp canned coconut milk
-
1/4 cup honey
-
1/2 tsp ground cinnamon
-
1/2 tsp ginger
-
1/2 tsp pumpkin pie spice
-
1/4 tsp salt
Instructions:
Preheat oven to 375℉ / 190℃ and spray two 12 cup mini muffin pans with non-stick cooking spray.
Add contents of cookie mix, including the cinnamon sugar packet into a medium mixing bowl.
Add all other crust ingredients and mix with a fork until a dough forms. (Feel free to use clean hands to form a dough ball near the end of mixing.) Note: make sure that butter has cooled a little from the melting process.
Add a tablespoon size amount of dough to each muffin cup.
Use your clean fingertips to evenly press dough into the bottom and sides of muffins cups. Set aside.
Place all filling ingredients in a large bowl and mix on low for 10-15 seconds, then increase speed to medium and continue mixing for one minute longer.
Spoon pumpkin filling into each cup, (about two tablespoons each) filling to almost the brim.
Place on center on middle oven rack and bake for 20-23 minutes, or until crust is light brown and middle of filling is set.
Cool 5-7 minutes on cooling rack, then use a butter knife to gently go around edges as needed and pop out of muffin cup.
NOTE: You want them to cool enough for the cookie crust to harden a little and they should easily pop out.
Enjoy plain or top with whipped cream or dairy-free frosting, if desired.
Leftovers need to be refrigerated. Reheat in microwave for 10 seconds on high to enjoy.
Enjoy!
💜Julie
Pumpkin Pie Snickerdoodle Cookie Bites
Ingredients
- 17.9 oz package Betty Crocker Snickerdoodle Cookie Mix
- 1 large egg
- 1/2 cup plant butter melted
- 1 tbsp water
- 2 cups pumpkin puree 15oz can
- 2 large eggs
- 4 tbsp canned coconut milk
- 1/4 cup honey
- 1/2 tsp ground cinnamon
- 1/2 tsp ginger
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
Disclaimer:
Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.
Instructions
- Preheat oven to 375℉ / 190℃ and spray two 12 cup mini muffin pans with non-stick cooking spray.
- Add contents of cookie mix, including the cinnamon sugar packet into a medium mixing bowl.
- Add all other crust ingredients and mix with a fork until a dough forms. (Feel free to use clean hands to form a dough ball near the end of mixing.) Note: make sure that butter has cooled a little from the melting process.
- Add a tablespoon size amount of dough to each muffin cup.
- Use your clean fingertips to evenly press dough into the bottom and sides of muffins cups. Set aside.
- Place all filling ingredients in a large bowl and mix on low for 10-15 seconds, then increase speed to medium and continue mixing for one minute longer. (if mixing by hand, mix until smooth and creamy)
- Spoon pumpkin filling into each cup, (about two tablespoons each) filling to almost the brim.
- Place on center on middle oven rack and bake for 20-23 minutes, or until crust is light brown and middle of filling is set.
- Cool 5-7 minutes on cooling rack, then use a butter knife to gently go around edges as needed and pop out of muffin cup.
- Eat plain or top with some whipped cream or dairy-free frosting.
Nutrition
Pumpkin Pie Snickerdoodle Cookie Bites
Ingredients
Instructions
- Preheat oven to 375℉ / 190℃ and spray two 12 cup mini muffin pans with non-stick cooking spray.
- Add contents of cookie mix, including the cinnamon sugar packet into a medium mixing bowl.
- Add all other crust ingredients and mix with a fork until a dough forms. (Feel free to use clean hands to form a dough ball near the end of mixing.) Note: make sure that butter has cooled a little from the melting process.
- Add a tablespoon size amount of dough to each muffin cup.
- Use your clean fingertips to evenly press dough into the bottom and sides of muffins cups. Set aside.
- Place all filling ingredients in a large bowl and mix on low for 10-15 seconds, then increase speed to medium and continue mixing for one minute longer. (if mixing by hand, mix until smooth and creamy)
- Spoon pumpkin filling into each cup, (about two tablespoons each) filling to almost the brim.
- Place on center on middle oven rack and bake for 20-23 minutes, or until crust is light brown and middle of filling is set.
- Cool 5-7 minutes on cooling rack, then use a butter knife to gently go around edges as needed and pop out of muffin cup.
- Eat plain or top with some whipped cream or dairy-free frosting.
Notes
NOTE: You want them to cool enough for the cookie crust to harden a little and they should easily pop out.
Nutrition Facts
Calories
158.53
Fat (grams)
7.39
Sat. Fat (grams)
3.51
Carbs (grams)
20.91
Fiber (grams)
1.23
Net carbs
19.69
Sugar (grams)
13.64
Protein (grams)
1.88
Sodium (milligrams)
87.31
Cholesterol (grams)
33.42
Nutrition Disclaimer: Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.
