Prep 5 mins
Cook 20 mins
I found this on another web site, and immediately ran to the supermarket for the fixings. I used homemade Amish Gingersnaps from the Reading Terminal Market in Philadelphia which made them even better. Easy, delicious.
- 12 gingersnap cookies
- 2 1⁄2 cups part-skim ricotta cheese
- 1 cup canned pumpkin puree, i use libby
- 1⁄2 cup packed brown sugar, i use granulated
- 2 large eggs, i use egg beaters
- 1 1⁄2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 (8 ounce) containerfrozeen whipped topping, thawed (I use Cool Whip Lite)
- Preheat oven to 350 degrees Fahrenheit.
- Place a paper or foil cupcake liner in muffin pan.
- Put a gingersnap cookie in cupcake liner.
- In a large bowl, beat ricotta cheese until very smooth.
- Then add remaining ingredients, except whipped topping, and beat until very smooth.
- Spoon into muffin cups.
- Bake at 350 degrees Fahrenheit for 20 minutes until lightly set.
- Let sit in oven for 1 hour with oven off.
- Cool on wire rack, then chill overnight.
- Serve with a dollop of whipped topping.
These were NOT good, in fact, threw most of them in garbage. This made 18 regular sized cupcakes ... not 12 as stated in recipe. Gingersnap cookies were wet and soggy and cup cakes were not sweet enough. Will not make again.