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–+ servings

Pumpkin Spice Cookie Cups

Couverts24 with one cookie cup per serving
Deel op Facebook Print Recipe

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!
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Course; Coockies / Biscuit