Ginger Cookie Butter

Ingredients

• 1/2 cup milk
• 3 tablespoons coconut oil or vegetable oil
• 1 tablespoon packed brown sugar
• 1/2 teaspoon pumpkin pie spice
• 1/8 teaspoon salt
• 8 - 9 ounces gingersnaps or speculoos cookies, coarsely broken
• 1/2 teaspoon vanilla

Directions

1. In a large saucepan heat and stir the first five ingredients (through salt) over medium heat until milk is warm and brown sugar is dissolved. Stir in cookies; let stand 15 minutes. Transfer to a food processor or blender; add vanilla. Cover and process or blend until smooth, stopping to scrape container as needed.
2. Store in the refrigerator up to 2 weeks. Let stand at room temperature 30 minutes before serving. Serve on lemon nut bread or scones.