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You are here: Home / Dessert / Pumpkin Pie Cupcakes With Cream Cheese Whipped Cream

Pumpkin Pie Cupcakes With Cream Cheese Whipped Cream

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

September 10, 2023 by Hugs & Cookies xoxo 112 Comments

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Pumpkin Pie Cupcakes With Cream Cheese Whipped Cream

Looking for the ultimate fall dessert? These pumpkin pie cupcakes are beyond easy and come together in under 10 minutes! I saw a few versions of this online and added my own twist to both with a unique topping. I slathered these cupcakes with my Cream Cheese Whipped Cream topping. It is a tangy topping which is a perfect match for this treat! The original cupcake recipes can be found at OMG Chocolate Desserts (LOVE HER BLOG!!!! Here is her Facebook Page too!) and The Krazy Coupon Lady! Check them both out, you will be happy you did!

Pumpkin Pie Cupcakes With Cream Cheese Whipped Cream Pumpkin Pie Cupcakes With Cream Cheese Whipped Cream pumpkin pie cupcakes batter pumpkin pie cupcakes cream cheese frosting

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pumpkinpie cupcakes with cream cheese whipped cream

 

You’ll Need:

Cupcake Tins

Canned Pumpkin

Piping Bag

Pumpkin Pie Cupcakes With Cream Cheese Whipped Cream

Print Recipe Pin Recipe

Ingredients
  

Cupcakes

  • 15 oz can pumpkin puree
  • ¾ cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ¾ cup Half and half Or you can try evaporated milk0I used half/half
  • ⅔ cup flour
  • ½ teaspoon or 1 teaspoon cinnamon depending on your preference-can also add 2 tsp pumpkin pie spice but we do not like that
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • whipped cream

Instructions
 

  • Preheat oven to 350 degrees.
  • Grease 12 cup muffin tin.
  • Mix the pumpkin and sugar in mixer with whisk.
  • Add eggs, vanilla and half & half.
  • Add all dry ingredients.
  • Fill each muffin cup with 1/3 cup of the mixture.
  • Bake for twenty minutes.
  • Cool 20 mins then pop in fridge until cold.
  • Remove and top with whipped cream

 

Cream Cheese Whipped Cream

Print Recipe Pin Recipe

Ingredients
  

  • 8 ounces cream cheese softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 ½ cups heavy cream

Instructions
 

  • In a bowl whip the cream until stiff peaks form.
  • In another bowl, beat together the cream cheese with sugar and vanilla until smooth.
  • Fold the whipped cream into the cream cheese mixture.

pumpkin pie cupcakes with cream cheese whipped cream frosting pumpkin pie cream cheese frosted muffins

pumpkin cupcakes whipped cream topping

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Filed Under: Cupcakes, Dessert, Halloween, Holidays

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Kathleen Marshall says

    August 17, 2015 at 11:14 am

    Could this be made in a spring form pan?

    Reply
  2. Susan says

    August 17, 2015 at 10:41 pm

    Can you do this without using wheat flour? Would corn-starch work ok?

    Reply
    • Hugs & Cookies xoxo says

      August 18, 2015 at 9:35 pm

      I think you need flour-try a gluten free like cup 4 cup brand if you prefer.

      Reply
      • jmh says

        August 20, 2015 at 8:49 am

        Did you use whole wheat flour or all-purpose?
        And I’m assuming these are served on a plate and not something to eat in hand as a regular cupcake might?
        They look and sound delish…I LOVE pumpkin pie or pumpkin anything!

        Reply
        • Hugs & Cookies xoxo says

          August 20, 2015 at 3:47 pm

          all purpose-company use a fork, no company? dig in lol

          Reply
      • elle says

        November 3, 2015 at 6:50 pm

        Hi,
        I baked these cupcakes, they were delicious… but on the outside they were wet. Do you have a solution?

        Reply
        • Hugs & Cookies xoxo says

          November 4, 2015 at 7:52 pm

          I think they are supposed to be a bit wet like pumpkin pie. 🙂

          Reply
      • Etsuko Nitta says

        November 9, 2015 at 4:52 am

        You can use rice flour instead of wheat flour.

        Reply
    • nancy says

      August 26, 2015 at 8:40 pm

      I don’t even see wheat flour on the list?

      Reply
      • Elle says

        September 1, 2015 at 1:09 am

        Me either! LOL I thought I’d had too much to drink at first.

        Reply
        • lynn says

          November 4, 2015 at 10:15 pm

          2/3 cup

          Reply
    • Kayla says

      September 9, 2015 at 4:51 pm

      I would suggest the Red Mill gluten free all purpose. It works really well in baking recipes or even a gluten free pancake mix. Use the same amount.

      Reply
    • Gina says

      November 13, 2017 at 10:35 pm

      I make gf all the time and I think you def could go with a gf flour mix… Possibly cornstarch since it is only 2/3 cup. But add an extra egg or 2 to it to help it keep its form. Also, you may want to add about 1/4 tsp of xanthsn gum to it as well. Im going to try it!!

      Reply
      • Hugs & Cookies xoxo says

        November 13, 2017 at 10:37 pm

        yum! or try cup4cup brand flour-best gf one!!

        Reply
  3. Mark LaDoux says

    August 18, 2015 at 4:02 am

    I’ve decided I love you! Well your recipes anyway. I’m going to get baking now! Keep posting recipes for sweet treats!
    Mark LaDoux recently posted…Yay Fiber!My Profile

    Reply
    • Hugs & Cookies xoxo says

      August 18, 2015 at 9:34 pm

      hahhhaha!!!!

      Reply
  4. Lesley says

    August 18, 2015 at 9:18 pm

    Do you know the nutritional numbers in these per cupcake? As in carbs protein fat calories

    Reply
    • Hugs & Cookies xoxo says

      August 18, 2015 at 9:34 pm

      Sorry I don’t but myfitness pal app can calculate it for you!

      Reply
    • nancy says

      August 26, 2015 at 8:42 pm

      we probably don’t want to know:)

      Reply
    • Miakakilala says

      September 7, 2015 at 11:03 pm

      When I made this, I got 16 of them. Based on that and using fat free evaporated milk, here is the nutritional breakdown per cupcake, not including the icing.
      Calories: 108
      Carbs: 21
      Fat: 1
      Protein: 1
      Sodium: 101
      Sugar: 14
      Calculated through My Fitness Pal

      Reply
  5. Nicki Olsen says

    August 20, 2015 at 11:48 am

    Oh my goodness, my cousin shared this post and I SO want to make these now!! YUM! Bookmarked!

    Reply
  6. Jean Farina says

    August 20, 2015 at 5:21 pm

    Could you use a cupcake paper to bake them in instead of greasing the tins.? Thank you. these sound amazing!!

    Reply
    • Diana says

      August 21, 2015 at 10:15 am

      I would like to know the same thing…regarding the pan liners. Will they cook as well using the cupcake liners? Thanks! They look delicious!

      Reply
    • Rachel says

      August 27, 2015 at 10:03 pm

      I NEVER get cupcakes or muffins of any kind to fall out of my muffin tins, so if these could be made with muffin paper…. oh, man, they look good and I’d make a quadruple batch. Anybody try it yet?

      Reply
      • Vanessa says

        September 28, 2015 at 1:44 am

        I made them in the cupcake liners!!!!! they worked great… I had o add about 3 minutes to cook time in my gas oven.

        Reply
        • Hugs & Cookies xoxo says

          September 28, 2015 at 6:57 pm

          Glad you enjoyed!

          Reply
    • Traci says

      September 8, 2015 at 1:53 pm

      All flour is made with wheat. Including all purpose white flour. Wheat is what makes flour. Do not use cupcake liners. They do not come out. I wanted to give these as a gift. Should have listened to recipe and used only greased tin. Otherwise these are great!

      Reply
      • Patti says

        November 5, 2015 at 8:12 am

        Actually, wheat flour is only one type of flour, there are many others. Rice, sorghum, millet, almond, potato, buckwheat…I could go on and on.

        Reply
  7. EileenFangmann says

    August 21, 2015 at 8:45 am

    These look wonderful! Do you think you could bake them in graham cracker tart cups? And do you think they could be frozen (without the whip cream topping)??

    Reply
    • Hugs & Cookies xoxo says

      August 21, 2015 at 10:16 am

      Hmm, I haven’t tried it. Should be ok-maybe grease them first!!!

      Reply
    • Hugs & Cookies xoxo says

      August 21, 2015 at 10:16 am

      I would guess yes for both!

      Reply
    • Elle says

      September 1, 2015 at 1:13 am

      I bet you topping these with a graham cracker crumble would be so awesome!

      Reply
  8. Jean Kester says

    August 22, 2015 at 11:50 am

    In the frosting area, did you mean cream cheese? You put sour cream and there is no sour cream mentioned in your recipe except here!

    Reply
  9. Jean Kester says

    August 22, 2015 at 11:51 am

    My bad!!! I read it three times, my granddaughter just showed me it clearly states sour cream! I am so embarassed!
    Jean Kester recently posted…Help Okanogan County with Quilts or a DonationMy Profile

    Reply
    • Hugs & Cookies xoxo says

      August 23, 2015 at 9:27 am

      hahaha no worries!!!!

      Reply
    • Eva D says

      November 2, 2015 at 3:53 pm

      My husband has Celiac’s Disease and I have used Jules Gluten Free flour ( I order it online) in all of my baking recipes as a replacement when all purpose flour is called for. I don’t even buy all purpose flour anymore. We can’t taste the difference and it doesn’t have the “sandy” texture that some other gluten free flours tend to have. Making these for all of is! Yum!!

      Reply
      • Hugs & Cookies xoxo says

        November 2, 2015 at 8:08 pm

        I have used Jules and it is good. You need to try Cup4cup though-even better!!!

        Reply
    • laurie says

      November 15, 2015 at 5:34 pm

      Strange. It clearly states cream cheese whipped cream frosting in the version I see. It is delicious.

      Reply
  10. Karen W says

    August 22, 2015 at 10:22 pm

    Pinning this so I can remember to make it for my hubby. Thanks for sharing.
    Karen W recently posted…Throwback Thursday Blog-Style #61: August 20, 2015My Profile

    Reply
    • Hugs & Cookies xoxo says

      August 23, 2015 at 9:26 am

      enjoy!!

      Reply
  11. Rebecca Thayer says

    August 23, 2015 at 3:46 am

    OMG, has anyone thought of pumpkin pie cheesecake? If so & you have a recipe, please share. I think those would be so delicious!!!

    Reply
    • Hugs & Cookies xoxo says

      August 23, 2015 at 9:26 am

      https://hugsandcookiesxoxo.com/2012/11/pumpkin-cheesecake-with-salted-caramel.html

      Reply
    • Trish says

      August 25, 2015 at 4:37 pm

      12oz cream cheese, 1 egg, 1 tsp vanilla, 1tsp pumpkin pie spice, 1/2 cup canned pumpkin, 1 cup sugar – blend together, pour into graham cracker crust (I make my own from cinnamon graham crackers) bake at 325 till set and knife comes out clean. Chill and serve with whipped topping

      Reply
      • Shannon says

        August 30, 2015 at 6:42 pm

        How long (ish) would you estimate for this recipe, Trish? Sounds like a cheesecake…

        Reply
        • Shannon says

          August 30, 2015 at 6:43 pm

          and by how long, I mean how long do you estimate it takes to BAKE (the recipe that you just shared–it’s already gluten free except the crust so this may be easier for me than substituting flour)

          Reply
  12. Robi says

    August 23, 2015 at 5:44 pm

    should these be keep in fridge or on counter, Plan to eat one everday with lunch. Thanks

    Reply
    • Hugs & Cookies xoxo says

      August 23, 2015 at 6:08 pm

      I kept mine in the fridge.

      Reply
  13. Tina says

    August 23, 2015 at 6:04 pm

    I tried these!! The pumpkin part came out perfect! The frosting was soupy? What did I do?

    Reply
    • Hugs & Cookies xoxo says

      August 23, 2015 at 6:08 pm

      Soupy? Was your cream cheese tooooo soft maybe??

      Reply
      • Kelly says

        August 28, 2015 at 8:48 am

        She probably used the sour cream…. 😉

        Reply
  14. Reagan says

    August 24, 2015 at 8:14 pm

    Can you use cup cake liners?

    Reply
    • Hugs & Cookies xoxo says

      August 26, 2015 at 5:29 pm

      I haven’t tried but I think if you spray them it should work.

      Reply
  15. gayle polis says

    August 24, 2015 at 8:55 pm

    how much gluten free flour do you use when you substitute gluten free flour instead of regular flour

    Reply
    • Hugs & Cookies xoxo says

      August 26, 2015 at 5:29 pm

      I use the brand Cup4Cup and so use the same amounts.

      Reply
  16. mike castro jr says

    August 24, 2015 at 8:59 pm

    I was told to make and bring them to work. I think I have to make them lol

    Reply
    • Hugs & Cookies xoxo says

      August 26, 2015 at 5:29 pm

      Get to it! LOL

      Reply
  17. betsy says

    August 25, 2015 at 12:08 pm

    could it be possible that the required measurements for the powdered sugar are off? I feel that it could be 2 cups not 2 tablespoons. Just wondering… Thank you

    Reply
    • Hugs & Cookies xoxo says

      August 26, 2015 at 5:27 pm

      No, it is correct.

      Reply
    • tracy says

      September 23, 2015 at 11:23 am

      I used 2 cups powdered sugar because mine was soupy as well. Much better consistency and flavor.

      Reply
  18. CupcakeKiller702 says

    August 25, 2015 at 4:04 pm

    I am not sure what happened when I made these, but they all sunk down really low in the centers. They didn’t work for me.

    Reply
    • Hugs & Cookies xoxo says

      August 26, 2015 at 5:26 pm

      That is strange-mine sunk a bit but not a ton.

      Reply
    • Jess says

      August 27, 2015 at 1:15 pm

      Check your baking powder and soda, improper rising is frequently caused by out of date stuffs. 🙂 Ruined a batch of biscuits that way recently.

      Reply
  19. brenda says

    August 25, 2015 at 8:40 pm

    so anxious to try since most of calories are in CRUST!!!!

    Reply
    • Hugs & Cookies xoxo says

      August 26, 2015 at 5:28 pm

      TRUE!

      Reply
  20. Wilma says

    August 26, 2015 at 6:03 pm

    i JUST BAKED THE CUPCAKES. THE RECIPE SAYS BAKE 20 MINUTES. THIS I DID AND WHEN I TOOK THEM OUT OF OVEN AND LET THEM SET, THE CENTER DROPPED DOWN. I DO NOT KNOW IF THIS IS THE WAY IT SHOULD BE OR DID I NOT COOK THEM LONG ENOUGH. I PUT TOOTHPICK IN ONE AND IT WAS GOOY. HOPE THIS IS THE WAY IT SHOULD BE. IF IT IS PIE IT WOULD BE GOOY N OT SOLID?

    Reply
    • Hugs & Cookies xoxo says

      August 26, 2015 at 6:04 pm

      Sounds right-mine sunk a bit too! Then you will chill them before eating. mmmm

      Reply
  21. Kelly says

    August 28, 2015 at 8:56 am

    Made these yesterday for a picnic potluck and they were great! Made some regular size and some minis- with my Pampered Chef mini-muffin tin. Baked the minis about 10 minutes instead of 20 and that seemed perfect- and a great size for kids and for tasting… Didn’t have cream, so we made more of a cream cheese buttercream frosting and piped dollops in the centers of each ‘cupcake’ with the Pampered Chef easy accent decorator. So easy! So pretty! So delicious!! 🙂 Since it is more firm, I think the frosting held up better for transport than the cream would have anyway. Thanks for the recipe!!! 🙂

    Reply
    • Karen says

      October 10, 2015 at 12:10 pm

      Thank you! I was just about to ask about mini cupcakes. I’m making them for a huge potluck event where lots of other food will be. The mini size is just right to sample along with various other desserts.

      Reply
  22. david says

    August 29, 2015 at 9:37 pm

    where good but but had to increase the bake time to at least 30 min, 20 was not long enough, let them all cool, ate them and still seemed a little doughy at the bottom is that normal, also i had used the paper muffin liners and they seemed to stick alot to them

    Reply
    • Hugs & Cookies xoxo says

      August 29, 2015 at 9:43 pm

      maybe the liners slowed the baking a bit-I did not use any. Glad they were good though!

      Reply
    • Marna says

      October 17, 2017 at 4:10 am

      Maybe it has to do with altitude. I live in an area that is about 3500 ft above sea level and I have to add about 10-15 minutes to all my baking times.

      Reply
  23. Cindy Litchfield says

    August 29, 2015 at 11:43 pm

    Thank you for making your recipes printable.

    Reply
    • Hugs & Cookies xoxo says

      August 29, 2015 at 11:44 pm

      YOu are so welcome and there is also the option to omit all photos-hope you found that as well!

      Reply
  24. Marmalade says

    September 1, 2015 at 12:05 am

    Can I make these with sweet potato purée, instead of pumpkin?

    Reply
  25. patty says

    September 5, 2015 at 3:23 pm

    Can use use 100% pumpkin instead of purée?

    Reply
    • Hugs & Cookies xoxo says

      September 6, 2015 at 9:30 am

      yes!!!!!

      Reply
  26. Monica says

    September 13, 2015 at 6:51 pm

    Can I substitute 1/2 & 1/2 for the heavy cream on the frosting?

    Reply
    • Hugs & Cookies xoxo says

      September 14, 2015 at 3:04 pm

      YOu will have a different result if you do and it may not firm up.

      Reply
  27. Tamika says

    September 16, 2015 at 8:32 pm

    I just put these in the oven and after five minutes my kitchen smells like heaven! I was so excited until i realized….I forgot the flour 🙁 Time to start a new batch

    Reply
    • Hugs & Cookies xoxo says

      September 16, 2015 at 8:33 pm

      Oh Nooooo!!!!!! Been there, I feel your pain!!!

      Reply
  28. Edward Bahnson says

    September 19, 2015 at 6:19 pm

    Thanks for the wonderful recipe! Comments:
    I noticed some people were asking about making these GF. Substituting for GF-flour works wonderfully with this recipe.
    Moreover, my husband is also dairy-intolerant and it is possible to make this dairy-free! How? you ask. Well in the pie I substituted the half and half with Kineret ready-to-whip topping, coconut cream works well also. For the cream cheese topping I used Daya non-dairy “cream cheese” plus tofutti “sour cream”. I mixed the “cream cheese” and vanilla, then added the sugar and “sour cream”. Then separately, I whipped a cup of Kineret ready-to-whip topping, when it formed soft peaks, I added 1/2 tsp of gelatin dissolved in 1 Tsp of water. I continued whisking until desired consistency. I ended up adding half of this to my previous “cream cheese and sour cream” mix and mixed it together. It tasted wonderfully and looked perfect to pipe!
    Finally, be careful if your canned pumpkin already has sugar, many have enough that you don’t have to add extra to the pie part!

    Reply
  29. Abby says

    September 20, 2015 at 3:27 am

    How long ahead of time can you make them and they will still be good as long as you leave them in the fridge? I was hoping to make them 2 days before…

    Reply
    • Hugs & Cookies xoxo says

      September 20, 2015 at 10:14 pm

      Should be fine-just cover them.

      Reply
  30. Danica says

    September 29, 2015 at 11:35 am

    I am obviously not seeing something….I don’t see the receipe for the Cream Cheese Whipped Cream. Is it posted elsewhere?

    Reply
    • Hugs & Cookies xoxo says

      September 29, 2015 at 9:53 pm

      Try this one instead, some people did not like the original:
      8 ounces cream cheese, softened
      1 cup sugar
      1 teaspoon vanilla
      1 1/2 cups heavy cream
      Directions
      In a bowl whip the cream until stiff peaks form.
      In another bowl, beat together the cream cheese with sugar and vanilla until smooth.
      Fold the whipped cream into the cream cheese mixture.

      Reply
  31. Ann says

    September 29, 2015 at 5:26 pm

    I just read all of the comments & can’t wait to make them tonight but I’m not seeing the cream cheese topping recipe. Where did I miss it?

    Reply
    • Hugs & Cookies xoxo says

      September 29, 2015 at 9:53 pm

      reposting now 🙂

      Reply
  32. Tess says

    October 3, 2015 at 2:46 pm

    ppl are talking about powdered sugar… did i miss that in the ingredients?

    Reply
    • Hugs & Cookies xoxo says

      October 4, 2015 at 10:56 am

      haha Taste testers preferred this recipe so I updated it! 🙂

      Reply
  33. Alyssa says

    October 15, 2015 at 11:21 am

    I made these last night. I filled the recipe to the T. I was wondering are they supposed to be like a pumpkin pie texture when you bite into them? Or are they supposed to be more like a firm cake texture consider they are called cupcakes? (Mine are more like a wet pumpkin pie texture) jw 🙂

    Reply
  34. Missy says

    October 18, 2015 at 7:31 pm

    Will the cream cheese topping hold up for a couple of hours or should I frost them right before I serve them? (Making them for the SECOND time for a work party!)

    Reply
    • Hugs & Cookies xoxo says

      October 18, 2015 at 9:04 pm

      Hmm, be safe and do it before!!!

      Reply
      • Missy says

        October 19, 2015 at 4:48 pm

        K thanks!

        Reply
  35. julie says

    October 21, 2015 at 1:10 pm

    just got done making these. had a problem getting them to bake all the way through. added 5 minutes x 4. checking every 5 minutes. still not done. what am i doing wrong?

    Reply
  36. Rose says

    October 25, 2015 at 10:25 pm

    I made these tonight and they were great! I’m saving the recipe to make again. To all those who are asking: Yes, they are supposed to be wet inside. Kind of custardy, like pumpkin pie. I think I actually like them better than pumpkin pie! And they do sink in the middle and it is ok. I just used regular whipped cream on top. Thank you for the recipe.

    Reply
    • Hugs & Cookies xoxo says

      October 25, 2015 at 10:29 pm

      so glad u enjoyed!!!!!!

      Reply
  37. Liz Ratliff says

    November 1, 2015 at 11:29 am

    Could these be done as minis and if so, how long would you bake them?

    Reply
  38. Kathy says

    November 8, 2015 at 7:51 pm

    I have made these twice, and they are delicious. The second time I sifted the dry ingredients, and I think I would do that again just to mix them together better. I found that each muffin cup required more than 1/3 cup to make 12 servings. The frosting is excellent. I bet it would be great on a chocolate cake. Did you use a mixer or a whisk? I just used a whisk by hand, and it worked fine. Thanks for the recipe.

    Reply
  39. Kristi says

    November 10, 2015 at 8:12 pm

    How do you test these? I tried a knife and the inside was still really sticky. Do these test like a pumpkin pie or do I just assume they’re done at 20 minutes? Thanks!

    Reply
    • Hugs & Cookies xoxo says

      November 10, 2015 at 10:00 pm

      20 should do it I would think or just a few more mins only.

      Reply
  40. Justine says

    November 14, 2015 at 12:04 am

    I tried these, they’re super tasty. I used the Reynolds foil baking cups with nonstick spray and they didn’t stick at all. I also added a little round of pre-made pie crust before I added the mix.

    Reply
  41. Rebecca says

    November 14, 2015 at 9:10 am

    Can these be frozen?

    Reply
  42. Helen Crandall says

    November 16, 2015 at 8:54 am

    Has anyone tried putting a pie crust on the outside so they taste exactly like pumpkin pie??

    Reply
  43. Timothy says

    November 19, 2015 at 11:14 am

    I made these too last night and taste great only thing I think I might have confused was the 1/3 cup. I did fill the cupcake cup 1/3 and got short cup cakes. Taste is great but next time going to fill about half the cup up and see if they are bit taller.

    Reply
  44. Susan says

    November 28, 2015 at 12:55 pm

    Made these for Thanksgiving, they were a hit. Delicious. Looks like I’ll be trying some other recipes too. Thanks.

    Reply
    • Hugs & Cookies xoxo says

      December 2, 2015 at 10:45 pm

      Oh that is great to hear!

      Reply
  45. Kridtie says

    October 24, 2016 at 5:14 pm

    Can an alternative milk b used for lactose intolerant?

    Reply
    • Kristie says

      October 24, 2016 at 5:16 pm

      Typo spelling my own name….its Kristie…lol

      Reply
    • Hugs & Cookies xoxo says

      October 24, 2016 at 7:40 pm

      Hmm, I haven’t tried so not sure how it would be. Sorry!

      Reply
  46. Cindy says

    October 28, 2016 at 4:13 pm

    I have made these twice….they are delicious!!

    Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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