Gingersnap Cookies with Pumpkin Dip

Angela Lynch

By
@IMCOOKINHERE

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!


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Comments:

Prep:

25 Min

Cook:

15 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
These fresh gingersnap cookies are fabulous! They're soft and chewy with great ginger flavor. The pumpkin dip is super creamy and will satisfy any sweet tooth. You can use the pumpkin dip for lots of other cookies too. These would be great with a sugar cookie or even a chocolate sandwich cookie.

Ingredients

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
confectioner's sugar, sifted
2 pkg
(8 ounce) cream cheese, softened
30 oz
can pumpkin pie filling mix
2 tsp
ground cinnamon
1 tsp
ground ginger
2 tsp
pumpkin pie spices

Directions Step-By-Step

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. Bake in preheated oven for 350 degrees, for 10-12 minutes. Cool completely before removing from cookie sheets.
6
Pumpkin Dip: In a large mixing bowl, combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients. Refrigerate and store in an airtight container. Serve with gingersnap cookies.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Collection: Holiday Baking