Gingersnap Pumpkin Parfaits

Gingersnaps, pumpkin and fresh whipped cream.  What's not to like?  Now that fall has arrived, so has the holiday season.  Time to make homemade cookies, pies, cakes and seasonal treats to share with friends and family.

Gingersnaps

• 1 1/2 sticks of butter
• 1 c sugar
• 1/4 c molasses
• 1 egg
• 2 c flour
• 2 t baking soda
• 1/4 t salt
• 1 t cinnamon
• 1 1/2 t ground cloves
• 1 1/2 t ground ginger

Line two baking sheets with parchment paper and set aside.

In a large bowl cream the butter, sugar and molasses.  Add the egg and mix well.  Whisk the dry ingredients together then combine with the wet ingredients.  Chill the dough for an hour. 

Preheat the oven to 325 degrees.  Remove the dough from the refrigerator. Take a heaping tablespoon of the dough and form into a ball and then roll in sugar.

Place balls on prepared baking sheets.   Bake for 15 minutes.  Cool and enjoy!

Pumpkin Spice Mousse

• 1 3.4 ozs. Pumpkin Spice Pudding Mix
• 1 c cold milk
• 2 c fresh whipped cream
• 2 T brown sugar
• 1 T butter melted

Mix milk and pudding. Stir in half of the whipped cream. Add brown sugar and melted butter.

Place some crumbled gingersnaps into the bottom of a parfait glass. Top with pudding mixture, Then top with remaining whipped cream and repeat. Sprinkle top with crumbled and refrigerate until ready to serve.