INGREDIENTS
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1 box (5.25 oz.) gingersnap cookies, ground (about 1-1/2 cups)*
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1/3 cup butter, melted
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1/4 cup granulated sugar
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3 cups Starbucks® Caramel Macchiato Ice Cream, softened
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1 cup canned pumpkin
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1/3 cup firmly packed light brown sugar
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1/2 tsp. ground cinnamon