Gingersnap tart cups, pumpkin cheesecake filling topped off with cream cheese frosting!!
I can testify they are as fabulous a melding of every favorite fall flavor as they sound (a guaranteed pick-me-up) ~ plus I have proof to back it up (if you need it!!!!)
They won a prize at our HOA's Harvest Party! :-)
If you are inspired to make your own:
Use a gingersnap cookie recipe for the tart cups. After mixing the dough, roll it into small balls, place balls into mini tart pans then use this tool (mini tart shaper) to formed it into cups. Bake 5-6 minutes at 375 degrees to set the dough. Remove from oven (& use tart shaper again, if desired, to reshape dough.)
Fill cups with any pumpkin cheesecake recipe you like, bake as directed, cool, then top with your favorite cream cheese frosting.
I think I may have just found a new Thanksgiving dessert!!!
p.s. Recipe inspired (then tweaked) by one found on my favorite website, Pinterest!!!!