Pumpkin Spice Cups

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  • Makes: 24 servings
  • Serving Size: 1 cookie cup
  • Makes: 24 cookie cups
  • Start to Finish: 35 mins

Pumpkin Spice Cups

Directions

  1. Line twenty-four 1 3/4-inch muffin cups with paper bake cups; set aside.
  2. In a small bowl combine crushed gingersnaps and melted butter. Divide mixture evenly among the prepared muffin cups; press down firmly.
  3. For filling, in a medium saucepan cook and stir white chocolate, sweetened condensed milk, and pumpkin pie spice over low heat until mixture is smooth.
  4. Spoon about 1 tablespoon of the filling into each muffin cup. Top filling in each cup with a pecan half. Let stand until filling is set.

From the Test Kitchen

To Store:

Place cookie cups in a single layer in an airtight container; cover. Store in the refrigerator for up to 1 week.

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Nutrition Facts (Pumpkin Spice Cups)

  • Per serving:
  • 124 kcal ,
  • 7 g fat
  • (4 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 9 mg chol. ,
  • 53 mg sodium ,
  • 15 g carb. ,
  • 0 g fiber ,
  • 12 g sugar ,
  • 2 g pro.
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