Gingersnap Pumpkin Milkshake is a great way to reinvent the classic milk and cookies. I’m honored to be part of the McCormick Everyday Bakers and today I’m sharing a fun and flavorful recipe for the holidays!
There’s nothing finer than enjoying milk and cookies. I’ve always been a dipper, but I know some folks prefer just drinking the milk alongside eating the cookies. I love getting the cookies nice and soggy (so to say) before taking a bite. Ahh, such a treat!
Which do you think Santa does with his cookies and milk?
All I know is growing up, Santa wouldn’t leave but a few crumbs on the plate and he would drink the entire glass of milk. I guess we’ll never know!
No matter what way you enjoy your cookies and milk, this Gingersnap Pumpkin Milkshake is the answer to having the best of both worlds. You’ve got both your milk and cookies wrapped up into one lovely dessert.
The milkshake is sweet, spicy, flavorful and creamy. McCormick’s spices and extract throughout the milkshake are perfect for the holidays and is sure to get you in the spirit.
Cheers to re-inventing milk and cookies!
Can’t get enough of baking at the holidays? Create your FlavorPrint profile at McCormick and get personalized recipe recommendations for the holiday season! My FlavorPrint knows me well. I’m recommended for Hot Chocolate on a Stick and a Decadent Chocolate Almond Torte.
Yep. That’s me!
Gingersnap Pumpkin Milkshake
- 1 cup milk
- 1/4 cup canned pumpkin purée
- 1/2 teaspoon McCormick Vanilla Extract
- 1/2 teaspoon McCormick Ground Cinnamon
- 1/2 teaspoon McCormick Ground Ginger
- 8 gingersnap cookies
- 1 cup non fat frozen yogurt
- 1 cup ice
- Blend all ingredients together and top with whipped cream and gingersnaps!
Servings: Makes 2 large or 4 small milkshakes