Pumpkin Spice Cookie Cups
Ingredients
- 3/4 cup finely crushed gingersnaps
- 3 tablespoons melted butter
- 9 ounces white baking chocolate with cocoa butter chopped
- 2/3 cup sweetened condensed milk
- 1/2 teaspoon pumpkin pie spice
- 24 toasted pecan halves
Start to Finish: 35 minutes
Instructions
- Line twenty-four 1¾-inch muffin cups with paper bake cups.
- In a small bowl, combine the finely crushed gingersnaps and melted butter.
- Divide this mixture evenly among the prepared muffin cups, pressing it down firmly to form the crust.
- For the filling, in a medium saucepan, cook and stir the white chocolate, sweetened condensed milk, and pumpkin pie spice over low heat until the mixture is completely melted and smooth.
- Divide the filling evenly among the muffin cups, using about 1 tablespoon for each cup.
- Top each cup with a toasted pecan half.
- Allow the filling to set.
Notes & Wine Advice
Storage:
To store your delectable Pumpkin Spice Cookie Cups, place them in a single layer in an airtight container and store them in the refrigerator for up to 1 week. Enjoy!