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Pumpkin and Cajeta Bites

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

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.

Expert Tips

  • tip 1
    Use popsicle sticks to turn these delicious bites into pumpkin pops.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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!
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