Seal cookies in a resealable plastic bag. Use a rolling pin to roll over the bag enough to roughly crush the cookies into pea sized pieces. Set aside.
Whisk pumpkin, 1/3 cup sugar and spices until combined. Whisk in vanilla pudding until blended. Set aside.
Whisk 1 cup cream with remaining 1 teaspoon sugar and ½ teaspoon vanilla extract until soft peaks form. The cream peaks should fold over once the whisk is removed. Do not overmix. Place the cream into a pastry bag. You can convert a plastic resealable bag into a pastry bag by forcing the cream to one corner of the bag and cutting off the tip.
Get 6-8 oz glasses and place 1/4 cup pumpkin mixture, 1 1/2 tablespoons crushed cookies, and pipe 2 tablespoons whipped cream into each glass and then repeat. Sprinkle the top of the parfaits with a light dusting of cinnamon and/or and additional sprinkle of crushed cookies.
Chill at least an hour before serving. Can be made up to 24 hours before serving. Enjoy!
Gluten Free Pumpkin Bunny Snap Parfait, 5.0 out of 5 based on 1 rating