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    69

Pumpkin and Cajeta Bites

  • Prep 40 min
  • Total 2 hr 30 min
  • Ingredients 16
  • Servings 8
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Ingredients

2
cups Gold Medal™ all-purpose flour
1
tablespoon baking powder
1/4
teaspoon baking soda
1/4
cup chopped almonds
1/2
teaspoon kosher salt
2 1/2
teaspoons pumpkin pie spice
2
large eggs
3/4
cup brown sugar
1/4
cup sugar
3/4
cup skim milk
1
teaspoon vanilla extract
1/2
cup vegetable oil
1
cup canned pumpkin
1
package cajeta
1
cup walnuts, chopped
1/2
cup shredded coconut, for garnish

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
378.0
% Daily Value
Total Fat
18.9g
29%
Saturated Fat
1.7g
9%
Cholesterol
47.0mg
16%
Sodium
330.4mg
14%
Total Carbohydrate
47.2g
16%
Dietary Fiber
1.6g
6%
Sugars
21.9g
Protein
6.9g
% Daily Value*:
Vitamin C
2.80%
3%
Calcium
21.50%
22%
Iron
13%
13%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

Use popsicle sticks to turn these delicious bites into pumpkin pops.

Directions

  • 1 Preheat the oven to 375 °F.
  • 2 Lightly spray a baking dish with non-stick cooking spray.
  • 3 In a container, mix flour, the baking powder and soda, chopped almonds, salt and pumpkin pie spice.
  • 4 In a medium-sized container, beat the eggs with the sugar. Add the milk, vanilla and oil.
  • 5 Beat the pumpkin puree. Pour all the liquids over the dry ingredients and use a wooden spoon to stir and combine.
  • 6 Pour the mix in the pan and bake for approximately 25-28 minutes.
  • 7 Remove from the oven and let cool.
  • 8 Use a wooden spoon to break the cake up into crumbs. Add the cajeta and stir well until uniform dough has formed with the dulce.
  • 9 Form balls and arrange them on a plate.
  • 10 Sprinkle with shredded coconut and chopped walnuts for garnish. Refrigerate the bites for 15 minutes and serve.

I love Mexican cajeta. It’s one of those delicacies that I enjoyed for the first time upon moving to California. Mexican dulce de leche combines boiled goat milk, brown sugar and cinnamon. About a week ago, I prepared these delicious pumpkin and cajeta bites filled with almonds and garnished with a little shredded coconut. They turned out irresistible. Try them for yourself today!

Rate and Comment

Carla Gutierrez Carla Gutierrez
September 20, 2016

I love Mexican cajeta. It’s one of those delicacies that I enjoyed for the first time upon moving to California. Mexican dulce de leche combines boiled goat milk, brown sugar and cinnamon. About a week ago, I prepared these delicious pumpkin and cajeta bites filled with almonds and garnished with a little shredded coconut. They turned out irresistible. Try them for yourself today!