GINGERSNAP COOKIES WITH PUMPKIN DIP

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Gingersnap Cookies with Pumpkin Dip image

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.

Provided by Angela Lynch

Categories     Cookies

Time 40m

Number Of Ingredients 18

1 c butter, softened
1 c brown sugar, firmly packed
1/4 c molasses
1 egg
2 1/4 c all-purpose flour
2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 tsp ginger
1/2 tsp ground cloves
sugar
PUMPKIN DIP
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

Steps:

  • 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.

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