Simple No-Bake Pumpkin Cookie Butter Cheesecake

• Vegetarian

• Produce

  • 1/2 cup Pumpkin puree

• Baking & Spices

  • 1 tub Cool whip
  • 1 tsp Or pumpkin pie spice
  • 1 tsp Vanilla

• Bread & Baked Goods

  • 1 Crust

• Dairy

  • 4 tbsp Butter, unsalted
  • 12 oz Cream cheese
  • 1/2 cup Pumpkin cookie butter

Found on flurriesofflour.com

Description

Ingredients

• 1 tub of Cool Whip®
• 12 oz. of cream cheese
• ½ C. of pumpkin cookie butter
• ½ C. of pumpkin puree (not pumpkin pie filling)
• 4 Tbsp. unsalted butter, softened
• 1 tsp. of vanilla
• 1 tsp. or pumpkin pie spice
• 1 crust (either made or store bought)

Directions

• Combine the cream cheese, butter, pumpkin puree, pumpkin cookie butter, vanilla, and pumpkin pie spice in the bowl of a stand mixer, or a regular bowl if you only have a hand mixer.
• Beat on high speed until the mixture is light and fluffy and fully combined.
• Mix in the Cool Whip®, or beat on low speed, until fully combined.
• Pour mixture into the pie crust.
• Allow to sit in the fridge for at least two hours, then serve (and enjoy)!