Gingersnaps with Pumpkin Dipping Cream

Gingersnaps With Pumpkin Dipping Cream Recipe

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Susan McGreevy


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.


★★★★★ 1 vote

30 Min


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


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

How to Make Gingersnaps with Pumpkin Dipping Cream


  • 1Beat 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.
  • 2Form into small 3/4 inch balls. Roll in sugar. Bake at 350 degrees for 6-8 minutes.
  • 3Dipping Cream - mix pumpkin, cool whip and vanilla pudding mix together. Servie with cookies if desired.

Printable Recipe Card

About Gingersnaps with Pumpkin Dipping Cream

Course/Dish: Cookies
Hashtag: #Ginger

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