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Pumpkin Pie Snickerdoodle Cookie Bites

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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Calories 158.53 kcal

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

Calories: 158.53kcalCarbohydrates: 20.91gProtein: 1.88gFat: 7.39gSaturated Fat: 3.51gCholesterol: 33.42mgSodium: 87.31mgFiber: 1.23gSugar: 13.64g
Keyword cookie bites, snickerdoodle cookie, easy recipe, mini cookie bites, fall foods, fall dessert ideas, easy recipe, pumpkin mini pie bites, pumpkin snickerdoodle cookie
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