Ingredients:
18 paper baking cups (2.5-inch diameter) 18 gingersnap cookies 12 ounces cream cheese, softened 3/4 cup sugar 1 tablespoon corn starch 1 teaspoon Spice Islands Pumpkin Pie Spice 2 eggs 1 cup canned pumpkin 1/3 cup light corn syrup

Instructions:
Heat oven to 325 degrees. Line muffin tin with paper baking cups. Place 1 cookie in each cup. With electric mixer, beat cream cheese, sugar, corn starch and pumpkin pie spice. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute. Pour filling into liners, dividing evenly. Bake for 30-35 minutes until just set. Chill for 1 hour.