Gingersnaps With Pumpkin Dipping Cream Recipe

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Gingersnaps with Pumpkin Dipping Cream

Susan McGreevy

By
@smcgreevy

Another recipe from my dear cousin Cassandra. She made these for us one Thanksgiving and we were hooked. I've made them every year since.


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Ingredients

3/4 c
butter, room temperature
1 c
sugar
1
egg
1/4 c
molasses
2 c
all purpose flour
2 tsp
baking soda
1/4 tsp
salt
1 tsp
cinnamon
1 Tbsp
ground ginger, good quality

PUMPKIN DIPPING CREAM

1 can(s)
pumpkin(not pumpkin pie filling)
1
container cool whip
1 box
instant vanilla pudding mix

Directions Step-By-Step

1
Beat butter and gradually add sugar. Add eggs and molasses. In a separate bowl, combine flour and next 4 ingredients. Add a 1/4 of dry mixture at a time to creamed mixture.
2
Form into small 3/4 inch balls. Roll in sugar. Bake at 350 degrees for 6-8 minutes.
3
Dipping Cream - mix pumpkin, cool whip and vanilla pudding mix together. Servie with cookies if desired.

About this Recipe

Course/Dish: Cookies
Hashtag: #Ginger