Description

These individual sized desserts are perfect for fall gatherings, whether they are formal or casual. If your gathering is outside, use clear plastic cups or glasses that won't break. If they are for a holiday, use pretty cups or glasses.

Ingredients

• 18 round gingersnaps cookies, crushed
• 2 T. unsalted butter, melted
• 1½ c. heavy cream, divided
• 8 oz. block cream cheese
• ½ c. brown sugar, packed
• 1 t. vanilla extract
• ¾ t. ground cinnamon
• ¼ t. ground nutmeg
• ¼ t. ground ginger
• pinch ground cloves
• ¼ t. salt
• 14 oz. can canned pumpkin puree, chilled
• cinnamon sticks for garnish, optional

Steps

1. In a small bowl, combine cookie crumbs and melted butter; mix until evenly coated; press into the bottom of 6 jars or glasses.
2. In the bowl of a stand mixer or a large mixing bowl, whip heavy cream until stiff.
3. In a separate mixing bowl, beat cream cheese until fluffy; add brown sugar, vanilla, cinnamon, nutmeg, ginger, cloves and salt; beat 2 minutes. Using a spatula, fold in the pumpkin puree, then ¾ of the whipped cream.