Gingersnaps with Pumpkin Dipping Cream

Gingersnaps With Pumpkin Dipping Cream Recipe

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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.

Rating:

★★★★★ 1 vote

Prep:
30 Min

Ingredients

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  • 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

How to Make Gingersnaps with Pumpkin Dipping Cream

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.

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About Gingersnaps with Pumpkin Dipping Cream

Course/Dish: Cookies
Hashtag: #Ginger




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