0 In Dessert/ Recipes

Pumpkin Cream Ginger Cookies

I make the frosting up to 5 days ahead. Since the cookies are store bought I keep them on hand throughout the holidays so I always have a quick dessert on hand.
Makes 1 dozen


  • 1/2 cup or 4 oz cream cheese, room temperature
  • 2 Tablespoons pumpkin puree
  • a scant 1/2 teaspoon pumpkin pie spice
  • 1/4 cup brown sugar
  • 24 ginger thins or gingersnaps


  1. In a mixing bowl whisk together cream cheese, pumpkin puree, pumpkin pie spice and brown sugar until well incorporated.
  2. Spread 1 teaspoon of frosting on the back of 12 cookies.
  3. Place the bottom of a un-iced cookie on top of an iced one. Repeat with remaining cookies.
  4. Decorate cookies with the remaining icing.

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