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

Ingredients

• 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

Directions

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.

Recipe created by Jill Sharpe of The Lake Kitchen. Visit http://www.thelakekitchen.com for more recipes, cooking tips, videos, blog posts and more! The Lake Kitchen – Creating. Sharing. Coming Together.

Tags: christmas, cookie, dessert, easy, ginger, holiday, pumpkin, q13 fox, quick, recipe, tv