1. Crumble the gingersnaps and mix with sugar and butter. Pour into muffin pan cavities and pack down. Bake for 10 min and let cool.
Instructions
2. Mix the cream cheese, sugar, vanilla, and pumpkin spice until smooth. Add the pumpkin purée and mix until combined. Mix in the egg. Pour into muffin pan.
3. Bake for 15-20 min, cool for 1 hour, chill for 3 hours.