Pumpkin Spice Cookie Cups
Difficulty: Easy
Servings
24
cookiesPrep time
20
minutesCooking time
10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
¾ cup finely crushed gingersnap cookies
3 tablespoons melted butter
9 ounces white chocolate (with cocoa butter)
2/3 cup sweetened condensed milk
1/2 teaspoon pumpkin pie spice
24 pecan halves
Directions
- Line 24 mini cupcake pans with paper liners.
- Combine the gingersnap cookies and the melted butter.
- Divide the mixture among the 24 cupcake liners and press firmly on the bottom of each.
- Melt the white chocolate with the sweetened condensed milk and pumpkin pie spice until smooth over low heat.
- Fill the crusts with the mixture & top with a pecan.
- Let cool in pans. Store in refrigerator.
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