Ingredients:
- 72 Ginger Snap cookies (I used Nabisco)
- 8 ounces canned pumpkin puree (I used Libby's. Not pumpkin pie filling!)
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 3 1/2 cups heavy cream, divided
- 1 cup confectioners' sugar, divided
- 2 tablespoons mascarpone cheese