Pumpkin Cheesecake Bites

Written By Callie Moylan

Pumpkin Cheesecake Bites

4 Sweet Loren’s Pumpkin Cookies, cut in half length wise

8 oz. cream cheese

4.5 oz. whipped topping

1/4 cup sugar

1 tsp. vanilla

In a silicone cupcake pan, bake the pumpkin cookies at 350 for 8 minutes. Allow to cool completely. Once the cookies are cooled, mix together the cream cheese, sugar, whipped topping, and vanilla. Spoon the cheesecake mixture into the cup cake tin on top of the baked cookies. Place in the fridge for 3-4 hours or overnight. Take them out of the fridge and carefully remove them from the silicone pan. Decorate with orange sprinkles. Enjoy!

* I used Kite Hill Cream Cheese, Coco Whip, and Sweet Loren’s Pumpkin Cookies.*

Callie Moylan
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