Gingersnap Cookies with Pumpkin Dip

Angela Lynch


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

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. The Test Kitchen


★★★★★ 3 votes

25 Min
15 Min


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  • 1 c
    butter, softened
  • 1 c
    brown sugar, firmly packed
  • 1/4 c
  • 1
  • 2 1/4 c
    all-purpose flour
  • 2 tsp
    baking soda
  • 1/4 tsp
  • 1 tsp
  • 1 tsp
  • 1/2 tsp
    ground cloves
  • ·

  • 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

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. 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.

Printable Recipe Card

About Gingersnap Cookies with Pumpkin Dip

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

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