We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    7
  • Pinterest
    12
  • Save
    5
  • WhatsApp
  • Print
    15

Pumpkin and Cajeta Bites

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

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
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

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

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!

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!