INGREDIENTS
1 cup
Pumpkin, canned
1/2
Tespoon ginger
1 cup
Almond milk
1
Egg yolk
2
Eggs
3 tsp
Baking powder
1 1/4 cups
Brown sugar, dark
2/3 cup
Brown sugar
4 tsp
Cinnamon
3 1/2 cups
Flour
1/4 tsp
Nutmeg
1/2 tsp
Salt
1 pinch
Salt
1 tsp
Vanilla
1 1/4 cups
Pecans
2 cups
Gingersnap cookies
1 1/2 cups
Butter, unsalted
3 tbsp
Greek yogurt or sour cream, plain