Facebook

7
Pinterest

12
Save

5
Print

16

Pumpkin and Cajeta Bites

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

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! MORE + LESS -

Ingredients

cups Gold Medal™ all-purpose flour

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

large eggs

3/4

cup brown sugar

1/4

cup sugar

3/4

cup skim milk

teaspoon vanilla extract

1/2

cup vegetable oil

cup canned pumpkin

package cajeta

cup walnuts, chopped

1/2

cup shredded coconut, for garnish

Directions

Hide Images

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

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!