Mini Pumpkin Cheesecake Cookie Bites

• 1 package Refrigerated Ready To Bake Pillsbury Sugar Cookie Dough (24-count Package)
• 1 package (8 Ounce) Package Cream Cheese, Softened
• 1 cup Canned Pumpkin
• 2/3 cups Granulated Sugar
• 1/2 teaspoons Ground Cinnamon
• 1 tub Whipped Cream Topping , 8 Ounce Tub
• Additional Whipped Topping And Caramel Sauce, For Garnish (optional)

1. 1. Heat oven to 350u0b0F. Remove dough rounds from cookie dough package. Place 1 dough round in each of 24 mini cheesecake cups with removable bottoms.
2. 2. Bake the cookies for 14-16 minutes. Remove pan from oven and set on a rack. Cool the crusts completely, about 15 minutes.
3. 3. Meanwhile, in medium bowl, beat cream cheese, pumpkin, sugar and ground cinnamon with an electric mixer on medium to high speed for 3 to 4 minutes until smooth. Using a rubber spatula, gently fold in whipped cream topping.
4. 4. Spoon or pour the cream cheese mixture over each cooled cookie until cup is full. Smooth the top until flat. Freeze for at least 3 hours to set.
5. 5. Once cheesecakes are firm, remove pan from freezer. Gently release cheesecakes from cups. Remove cup bottoms from cheesecakes; place on cooling rack. Decorate with whipped cream and drizzle caramel sauce over tops of cheesecakes and serve.

ready, cream cheese, pumpkin, sugar, ground cinnamon, cream topping, caramel sauce

Taken from tastykitchen.com/recipes/desserts/mini-pumpkin-cheesecake-cookie-bites/ (may not work)