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Ingredients
1 ½
cup
gingersnap cookie crumbs
(about 36-40 cookies depending on size)
⅓
cup
melted butter
16
ounces
cream cheese
1
cup
sugar
1
cup
pumpkin puree
1
teaspoon
vanilla
3
large
eggs
3
tablespoons
flour
2
teaspoons
pumpkin pie spice
extra cookies for topping
Instructions
Preheat oven to 350℉. Line an 8" square pan with foil and spray with cooking spray.
Combine cookie crumbs with melted butter. Press into prepared pan. Bake for 8 minutes.
While crust is baking, beat cream cheese and sugar until fluffy.
Beat in pumpkin, vanilla and eggs until thoroughly combined. Add flour and spice.
Break several gingersnap cookies into large pieces.
Pour filling over the crust and sprinkle cookie pieces on top.
Bake for 20-30 minutes until center looks set. Cool, then refrigerate overnight before slicing and serving.