Directions:
- Pre-heat oven to 325 degrees.
- Line cupcake tins with paper liners (I like to use the decorative paper holders for the season) and add a gingersnap cookie to the bottom of each one.
- In a large bowl beat softened cream cheese until light and fluffy.
- Add sugar, flour and spices.
- Beat in one egg at a time, making sure each egg is incorporated.
- Add pumpkin puree and blend well.
- Pour filling about 2/3 way up in the paper holders.
- Bake for about 20-25 minutes until the tops are slightly golden and firm to the touch.
- Cool on wire racks....the middle will sink slightly.
- Chill and served topped with whipped cream.
- Cover and refrigerate to store.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 314.16 Kcal (1315 kJ) | ||
| Calories from fat | 180.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.08g | 31% | |
|---|---|---|---|
| Cholesterol | 60.96mg | 20% | |
| Sodium | 421.64mg | 18% | |
| Potassium | 22.72mg | 0% | |
| Total Carbs | 12.22g | 4% | |
| Sugars | 18.08g | 72% | |
| Dietary Fiber | 0.36g | 1% | |
| Protein | 1.91g | 4% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.4mg | 2% | |
| Calcium | 16.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 725.8 Kcal (3039 kJ) | ||
| Calories from fat | 417.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.4g | 31% | |
|---|---|---|---|
| Cholesterol | 140.85mg | 20% | |
| Sodium | 974.1mg | 18% | |
| Potassium | 52.49mg | 0% | |
| Total Carbs | 28.22g | 4% | |
| Sugars | 41.77g | 72% | |
| Dietary Fiber | 0.84g | 1% | |
| Protein | 4.41g | 4% | |
| Vitamin C | 0.4mg | 0% | |
| Iron | 1mg | 2% | |
| Calcium | 37.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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