Loved it! I made a few changes. Only had 1 cup of pumpkin left so made up the difference with crushed pineapple. Also, used a Splenda/Sugar mix.
They turned out wonderfully. I think the key with the cream cheese staying in tact, is to use the real deal. Philadelphia is the best, the generic stuff is fine for spreads, etc. But when baking, I've found the generics just do not hold their shape like the Kraft brand. So that's my main suggestion, spend the buck or so extra, get Kraft Phildelphia, and you'll get a more solidified cream cheese center.
These are super, you wont be sorry!
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5 users found this review helpful