Ingredients
The following ingredients have 4 Servings
- 18 round gingersnaps, or Biscoff cookies (crushed)
- 2 TB unsalted butter (melted)
- 1 1/2 c heavy whipping cream (divided)
- 8 oz cream cheese
- 1/2 c brown sugar (packed)
- 1 tsp vanilla extract
- 3/4 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- pinch ground cloves
- 1/4 tsp salt
- 14 oz can pumpkin puree (chilled)
Instruction
- In a small bowl, combine cookie crumbs and melted butter. Mix until evenly coated. Press into the bottom of 6 jars or glasses.
- In the bowl of a stand mixer or a large mixing bowl, whip the heavy cream until stiff.
- In a separate mixing bowl, beat the cream cheese until fluffy. Add the brown sugar, vanilla, cinnamon, nutmeg, ginger, cloves and salt and beat for 2 minutes. Using a spatula, fold in the pumpkin puree, then ¾ of the whipped cream.
- Scoop into a ziploc bag, cut the corner and pipe over the cookie base. Add the remaining whipped cream to a ziploc bag, cut the corner and pipe on top (I used a tip but you don't have to). Garnish with a sprinkle of cinnamon, nutmeg, white chocolate shavings or caramel.
- Serve immediately or refrigerate for up to 24 hours.