It’s Thanksgiving week!  Here’s my recipe for today to inspire Thanksgiving in all of us!  It’s very good!  I made it this past weekend.  It’s very easy, very quick, and very yummy!

You will need:

  • Box of Gingersnaps
  • 3/4 cup sugar
  • 2- 8oz. packages of cream cheese, softened
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon corn starch
  • 2 eggs
  • 1 cup pumpkin
  • muffin liners

Preheat your oven to 325F

Line a muffin pan with a liner.  I made about 24 cheesecakes.  Place a gingersnap in each liner. 

Beat the 2 pkgs of cream cheese and 3/4 cup sugar together.  Add the corn starch and pumpkin pie spice.  Add the 2 eggs, beating thoroughly. Finally, add in the pumpkin.  Make sure to scrape your bowl often.  The cream cheese will like to stick to the sides!

Pour the mixture onto each gingersnap and fill about 3/4ths full.  Make sure they are all even.  Bake for about 20 minutes. Be sure to watch them because it may take more or less! 

Let them cool for a few minutes and place in the refrigerator for about an hour to fully set up.

Top them off with a dollup of whipped cream and enjoy!

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These are my lifesaver cookies.  You can make 2 batches with one can of pumpkin!  They are so yummy!  ENJOY! 

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Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter (1 stick), softened
  • 1 cup LIBBY’S® 100% Pure Pumpkin
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Glaze (recipe follows)

Directions:
PREHEAT oven to 350° F. Grease baking sheets.COMBINE flour, baking soda, baking power, cinnamon, nutmeg and salt in medium bowl. beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

FOR GLAZE:
COMBINE
2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.  (I put this mixture into a ziploc bag and put a tiny cut on the corner and then drizzled it over the cookies!)

Estimated Times:
Preparation – 10 min | Cooking – 18 min | Cooling Time – 2 min cooling | Yields – 36 cookies