1 tsp ground cinnamon
1 cup heavy whipping cream, divided
1/4 cup fine granulated white sugar
4 oz mascarpone cheese
1 Tbsp powdered sugar
4 oz Biscoff ginger cookies (found at your specialty grocery)
6- 8oz canning jars
In a medium mixing bowl, mix pumpkin, cinnamon and ginger until combined. In a smaller mixing bowl, beat 1/2 cup whipping cream with white sugar with a handheld mixer until soft peaks form. Gently fold whipped cream mixture into pumpkin mixture.
In an additional mixing bowl, combine mascarpone cheese and powdered sugar. Beat until combined, then add 1/2 cup whipping cream and beat until mixture is thickened.