INGREDIENTS
1/4 tsp
Ginger, ground
1 15 ounce can
Pumpkin puree
2 tsp
Cinnamon
1/4 tsp
Cloves, ground
12 oz
Cool whip, lite
1/2 tsp
Nutmeg, ground
2 tbsp
Sugar
1 tsp
Vanilla extract
1/2 cup
Pecans
20
Gingersnap cookies
4 tbsp
Butter
8 oz
Cream cheese