1 egg
1 cup canned pumpkin
⅔ cup canned dulce de leche caramel
1 pkg refrigerated sugar cookie dough
Preheat oven to 375°. Lightly grease mini-muffin pan.
Beat egg in medium bowl; add pumpkin and caramel until evenly mixed.
Break apart cookie dough squares and press into muffin cups. Press up sides to form a shallow bowl. Fill with 1 tsp pumpkin mixture.
Bake at 375° for 25 minutes or until crust is golden. Cool in pan for 10 minutes.
