Everybody loves cheesecake. And they’ll love it even more with pumpkin.
1 box Anna’s Ginger Swedish Thins (in the cookie section)
8 oz cream cheese, softened
15 oz can of pumpkin, divided
1/2 cup sugar
1/2 tsp pumpkin pie spice
2-1/2 cups whipped topping, thawed
8 oz package of candied pecans, chopped
Beat cream cheese, 1 cup of pumpkin, sugar, and pumpkin pie spice with mixer until blended. Gently fold in whipped topping. Fit a pastry bag with a large star tip and fill with the cream cheese mixture. (A heavy zip lock bag with the corner cut can also be used.) Chill the bag for 30 minutes.
Pipe a very small amount of mixture onto the center of a cookie and place a second cookie on top to adhere the cookies together. Pipe cream cheese mixture to form a star in the center of the top cookie.
Fill another, smaller, pastry bag with the remainder of the pumpkin. Pipe a dot of pumpkin on the top of the cream cheese mixture. Arrange on a platter, sprinkle with chopped pecans and serve. Makes 20-30.