Mini Frozen Pumpkin Cupcakes Include A Gingersnap Cookie

Karen Marie Shelton

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Gingersnap Pumpkin Cream CupcakesPhoto by Chaman Raj on Unsplash

A cookie is just a cookie until it does double duty as a delicious spice-infused dessert crust.

In this recipe, a ginger snap cookie forms an unexpected secret crust. It turns this Pumpkin Cream Cupcake into an unexpected delight.

These little pumpkin-infused cupcakes offer an excellent alternative to traditional Thanksgiving desserts.

Even better, they are relatively easy to whip up with only a few ingredients. You don't even need to deal with the oven.

Ingredients

  • 6 cupcake liners
  • muffin tin large enough to hold 6 cupcakes
  • 6 medium-sized (not large) gingersnap or similar ginger spice cookies
  • 2 additional medium-sized gingersnap, ginger spice, or pumpkin cookies for topping
  • 1/2 cup of fresh or canned pumpkin puree
  • 3 tablespoons of packed brown sugar
  • 1/2 teaspoon of pumpkin pie spice
  • 2 cups of softened vanilla ice cream (your favorite brand) or similar frozen treat
  • whipped topping like Cool Whip or similar. If you prefer, you can use whipped cream.

Directions

Place the six individual cupcake liners in the six muffin tin spaces. Make sure the liners are not too large to fit into the tin spaces. Position a cookie at the bottom of each of the liners. Make certain the cookies are not too large to fit into the liners.

Combine pumpkin puree, brown sugar, and pumpkin pie spice into a large bowl. Mix well with a large spoon or spatula.

Add the softened vanilla ice cream to the mixture. Stir until thoroughly blended. Spoon equal amounts of the pumpkin mixture into each of the six individual cupcake liners.

Freeze the cupcakes until firm, approximately 2 to 3 hours, depending upon your freezer.

Make crumbles from the remaining cookies. Set aside for the toppings.

Soften Cupcakes Before Serving

Place the cupcakes in the refrigerator to soften for 10-15 minutes before serving. Right before consuming add a dollop or spritz of whipped cream or topping. Sprinkle cookie crumbs generously over the top of each cupcake.

Experiment with different flavored cookies and ice creams to add your own twist to this yummy pumpkin dessert. While you may still want to serve the traditional pie for Thanksgiving, you also have the option to add these creamy cupcakes as an alternative treat.

After all, they include cookies, ice cream, and whipped topping. Who wouldn't give thanks for those types of goodies?

Hints: For a Holiday Thanksgiving feast, use decorated cupcake liners. If you wish to make more cupcakes, you can double or triple the recipe. For a healthier dessert use, low-fat ice cream whipped topping and cookies.

For more yummy recipes please follow me on Newsbreak.

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Karen Marie Shelton has been writing about lifestyle content and news since the mid-1990s when she founded Hairboutique.com.The topics she covers range from hair, beauty, and fashion to shopping, travel, wellness, and food. A former editor and content developer for 101 Celebrity Hairstyles and Hairstyle Galleries for ten years, find her at @Hairboutique, You can also find her on social media, and across a variety of lifestyle, hair, and beauty locations such as Hairboutique.com, Quora, and Medium. She loves living and working in beautiful Prosper, Texas, Northwest of downtown Dallas. https://hairboutique.com

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