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Pumpkin Gingersnap Cookie Butter Recipe

Course Dessert
Cuisine Belgian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8


  • 12 to 15 gingersnap cookies
  • 1/3 cup condensed milk
  • 2 tablespoons milk of choice
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ cup canned pumpkin puree


  1. Break the cookies into smaller pieces and place them in a coffee bean grinder or high-powered blender. Pulse the cookies until they are crushed into crumbs. Repeat as necessary.
  2. In a small pot over low heat, combine the condensed milk, milk, and butter. Continuously stir the mixture as the butter melts, about 3 to 5 minutes.
  3. Add vanilla extract and cinnamon. Mix well and simmer for 3 to 5 minutes.
  4. In a large bowl, combine the butter mixture and cookie crumbs. Stir well.
  5. Fold in the pureed pumpkin and mix until combined.