gingersnap cookies with pumpkin dip

Name: Gingersnap Cookies with Pumpkin Dip
Prep time: 25 min
Cook time: 15 min
Cuisine: American
Ingredients: 1 cup(s) butter, softened; 1 cup(s) brown sugar, firmly packed; 1/4 cup(s) molasses; 1 - egg; 2 1/4 cup(s) all-purpose flour; 2 teaspoon(s) baking soda; 1/4 teaspoon(s) salt; 1 teaspoon(s) cinnamon; 1 teaspoon(s) ginger; 1/2 teaspoon(s) ground cloves; - sugar; PUMPKIN DIP; 4 cup(s) confectioners' sugar, sifted; 2 package(s) cream cheese, softened (8 oz each); 30 ounce(s) can pumpkin pie filling mix; 2 teaspoon(s) ground cinnamon; 1 teaspoon(s) ground ginger; 2 teaspoon(s) pumpkin pie spices

(3 ratings)

Gingersnap Cookies on a plate with Pumpkin Dip.

review

Blue Ribbon Recipe by

Angela Lynch

@IMCOOKINHERE

Ft. Meade, FL

Just in time for all your fall parties and Thanksgiving. You can make the dip ahead of time and refrigerate, and make the Gingersnap Cookies fresh. These recipes, when used together, will get loads of compliments. Enjoy!

Blue Ribbon Recipe

Both the gingersnap cookies and the pumpkin dip are Blue Ribbon-worthy alone. Together, they are fantastic! The cookie is full of ginger spice. It's similar to a chewy molasses cookie. The pumpkin dip is similar in taste to a pumpkin cheesecake - sweet, smooth, and full of pumpkin spice. You can use the pumpkin dip for other cookies too. Try dipping sugar cookies or chocolate sandwich cookies. Yum! This will be a beautiful addition to a dessert table during the holidays.

— The Test Kitchen @kitchencrew

(3 ratings)

prep time 25 Min

cook time 15 Min

method Bake

Ingredients For gingersnap cookies with pumpkin dip

1 c

butter, softened
1 c

brown sugar, firmly packed
1/4 c

molasses
1

egg
2 1/4 c

all-purpose flour
2 tsp

baking soda
1/4 tsp

salt
1 tsp

cinnamon
1 tsp

ginger
1/2 tsp

ground cloves
sugar
PUMPKIN DIP
4 c

confectioners' sugar, sifted
2 pkg

cream cheese, softened (8 oz each)
30 oz

can pumpkin pie filling mix
2 tsp

ground cinnamon
1 tsp

ground ginger
2 tsp

pumpkin pie spices

How To Make gingersnap cookies with pumpkin dip

1
Gingersnap Cookies: Cream together butter and brown sugar.

2
Stir in molasses and egg until well blended.
3
In a separate bowl, combine flour, baking soda, salt, cinnamon, and cloves.
4
Add to molasses mixture.
5
Roll into 1" balls and roll balls in sugar. Place on ungreased cookie sheets.
6
Bake in preheated oven for 350 degrees, for 10-12 minutes. Cool completely before removing from cookie sheets.
7
Pumpkin Dip: In a large mixing bowl, combine sugar and cream cheese, beating until well blended.
8
Beat in remaining ingredients.
9
Refrigerate and store in an airtight container. Serve with gingersnap cookies.
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