3 8 oz. packages cream cheese (at room temperature)
½ cup granulated sugar
½ cup brown sugar
1 can (15oz.) pumpkin puree
2 tbsp. half-and-half
1/8 tsp. salt
¾ tsp. pumpkin pie spice
1 tsp. vanilla extract
1 9oz. package chocolate wafers or ginger snaps
ground cinnamon for dusting
Basic Preparation
Beat the cream cheese and sugars in a bowl, on medium, with a power mixer until smooth and creamy. Next, add the pumpkin, half-and-half, vanilla, salt, and pumpkin pie spice. Continue to beat on high until smooth and fluffy.
Using your choice of the two cookies listed, place a modest teaspoon full of the pumpkin mixture on one cookie surface. Repeat the procedure, four more times, sticking the cookies together while holding same. Now, stand the cookie module, on edge, at the end of a display plate. Continue to ad cookies with the pumpkin mixture until a log has been formed that stretches to the other side of the plate. (Option) If you use ginger snaps, first lay them on a cookie sheet and spray with brandy. Let them dry for 20 minutes before starting assembly. The balance of the procedure is the same.
Take a long bladed knife and use it to align the log before you start to frost it. Place generous teaspoons of the pumpkin mixture across the top of the log and frost the exposed surfaces with a small spatula of butter knife. Place the frosted log in the refrigerator with a loose saran cover for at least 8-10 hours before serving.
Remove the log from the refrigerator and lightly dust with ground cinnamon. Cut each serving on the bias to get a distinct layered look. Garnish with fresh mint and cinnamon stick.
Yield:6-8 servings per log
Prep time:20 minutes active, 8-10 hours passive
Cook time: N/A
