- 18 gingersnap cookies
- 12 ounces cream cheese, softened
- 3/4 cup sugar
- 1 tablespoon Argo® Corn Starch
- 1 teaspoon Spice Islands® Pumpkin Pie Spice
- 2 eggs
- 1 cup canned pumpkin
- 1/3 cup Karo® Lite Syrup
How to Make It
Preheat oven to 325°F.
LINE 18 muffin wells with paper cupcake liners. Place 1 gingersnap in each.
BEAT cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute.
POUR filling into liners, dividing evenly. Bake in a preheated 325°F oven for 30 to 35 minutes, until just set.
CHILL for 1 hour. Garish as desired.