Pumpkin Cookie Butter
Creamy spiced pumpkin-cookie butter fluffy filling with a gingersnap cookie crust. Serve with extra whipped cream and salted caramel sauce!
Servings: 12
Ingredients
Filling
- 1 cup heavy whipping cream
- 1 8-ounce package cream cheese, room temp
- One 14 oz. jar cookie butter (Biscoff or Trader Joe's is great) (this is about one cup plus 3 tablespoons)
- 1 cups pure cane powdered sugar
- 1 cup canned pumpkin
- 1-1/2 teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla
- Whipped cream for garnish
- 1 prepared ginger snap crust (recipe below)
Gingersnap Cookie Crust
- 1-1/2 cups fine gingersnap cookie crumbs, about 32 gingersnap cookies (not sandwich cookies, you want the crispy gingersnaps)
- 5 tablespoons butter, melted
Instructions
Crust
- Preheat the oven to 350 degrees.
- Process the cookies in a blender or food processor until a fine mix.
- In a medium sized bowl, use a fork and stir in the melted butter and until thoroughly mixed through.
- Press the crust into the pie plate. Bake for 5 minutes. Remove from the oven and let cool completely before adding filling.
Filling and Assembly
- In a large bowl, using an electric mixer (I love my KitchenAid), beat the heavy cream until stiff peaks form, set aside in refrigerator while preparing the rest of the filling.
- In a large bowl, using an electric mixer beat the cream cheese and cookie butter until fluffy, about 2 minutes.
- Add the powdered sugar and beat an additional 1 minute. Beat in the pumpkin, vanilla, and pumpkin pie spece for about 1 minute.
- Fold in the whipped cream. Spread the filling into prepared the cooled crust and refrigerate for at least 3 hours before serving. Use additional whipped cream for garnish.