Real Recipes From Real Home Cooks ®

gingersnap cookies with pumpkin dip

(3 ratings)
Blue Ribbon Recipe by
Angela Lynch
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
  • 1
  • 2 1/4 c
    all-purpose flour
  • 2 tsp
    baking soda
  • 1/4 tsp
  • 1 tsp
  • 1 tsp
  • 1/2 tsp
    ground cloves
  • sugar
  • 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

  • Cream butter and sugar in a bowl.
    Gingersnap Cookies: Cream together butter and brown sugar.
  • Stirring in molasses and egg.
    Stir in molasses and egg until well blended.
  • Dry ingredients combined in a bowl.
    In a separate bowl, combine flour, baking soda, salt, cinnamon, and cloves.
  • Combining wet and dry ingredients.
    Add to molasses mixture.
  • Rolling ball of dough in sugar.
    Roll into 1" balls and roll balls in sugar. Place on ungreased cookie sheets.
  • Baking gingerbread cookies in the oven.
    Bake in preheated oven for 350 degrees, for 10-12 minutes. Cool completely before removing from cookie sheets.
  • Blending confectioners' sugar and cream cheese.
    Pumpkin Dip: In a large mixing bowl, combine sugar and cream cheese, beating until well blended.
  • Mixing in pumpkin and spices.
    Beat in remaining ingredients.
  • Pumpkin dip in a resealable bowl.
    Refrigerate and store in an airtight container. Serve with gingersnap cookies.