- 2 (8 ounce) packages low-fat cream cheese, at room temperature
- 1 (15 ounce) can pumpkin puree
- 1/2 cup white sugar
- 2 egg whites
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 24 vanilla wafer cookies
- Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
- Combine cream cheese, pumpkin puree, sugar, egg whites, cinnamon, nutmeg, ginger, and cloves in a large bowl; mix until well blended and no lumps remain.
- Place 1 vanilla wafer in the bottom of each lined cup. Scoop in batter using an ice cream scoop, filling each cup approximately 3/4 full.
- Bake in the preheated oven until set, 23 to 26 minutes. Transfer to a wire rack and let cool, about 1 hour.