18 paper baking cups (2 1/2 inch diameter)
18 gingersnap cookies
12 ounces cream cheese, softened
3/4 cup sugar
1 tablespoon corn starch
1 teaspoon pumpkin pie spice
1 cup canned pumpkin
1/3 cup light corn syrup
Heat oven to 325 degrees. Line muffin tin with paper baking cups. Place 1 cookie in each cup. With electric mixer, beat cream cheese, sugar, corn starch and pumpkin pie spice. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute.
Pour filling into liners, dividing evenly. Bake 30-35 minutes until just set. Repeat all steps with remaining mixture.
Chill 1 hour.
Recipe courtesy of Spice Islands