6 ounces gingersnap cookies (about 1 1/2 cups lightly crushed cookies)
2 tablespoons light brown sugar
2 tablespoons butter, melted
One 15-ounce can pure pumpkin puree
1 cup half-and-half
1 cup light brown sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon kosher salt
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
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