Little mini desserts. There's nothing cuter or easier to prep for a holiday spread. The size of these makes it easy to stick to a good portion (2-3 cookies) without feeling deprived. These are gluten free and vegetarian. A very user friendly recipe! Demo video and recipe below!
2 packages cream cheese
1 small container vanilla yogurt
1/2 cup pumpkin puree
1 tsp vanilla extract
2 tsp pumpkin pie spice
Combine all ingredients and place in a ziploc bag or piping bag
Mi-Del gingersnaps are my favorite to use for this recipe. Pipe filling onto square. Top with chopped pecans and dried cranberries.