Gingersnap Cookies With Pumpkin Dip Recipes

SHARON'S PUMPKIN DIP WITH GINGER SNAPS

Steps:

• Preheat oven to 350 degrees.
• Grease cookie sheets before use. Combine flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves in a large bowl and mix until very fluffy. In a different bowl cream together butter and sugar until well combined.
• Add to the butter and sugar mixture the eggs, molasses, lemon extract. Stir in the flour mixture until blended. Refrigerate dough for about 15 minutes before using.
• Form the dough into 3/4 inch balls and arrange about 1 1/2 inches apart.
• These cookies do not spread much when baking. Bake 1 sheet at a time for about 12 minutes. The cookies will flatten and develop a crinkled surface as they bake. Let stand briefly and remove to a rack to cool.
• Combine 14 ounces canned pumpkin, 8 ounces soft cream cheese, 1 cup confectioners sugar 1 tablespoon pumpkin pie spice. Mix with a mixer until smooth.

PUMPKIN COOKIE DIP

Steps:

• In a medium bowl, beat together cream cheese and marshmallow creme until smooth. Fold in pumpkin and cinnamon. Cover, and chill in the refrigerator until serving.

GINGERSNAP DIP

Steps:

• Combine cream cheese, powdered sugar, and pumpkin pie spice in bowl; add whipped topping and beat until blended.

GINGERSNAP COOKIES WITH PUMPKIN DIP

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.

PUMPKIN PIE DIP RECIPE

Steps:

• In a bowl, beat cream cheese and marshmallow fluff until smooth.
• Fold in pumpkin and cinnamon and mix well.
• Refrigerate until ready to serve.

GINGERSNAP DIP

Steps:

• In a small bowl, beat the cream cheese, confectioners' sugar and pumpkin pie spice until fluffy. Beat in whipped topping until blended. Refrigerate until serving. Serve with gingersnaps.

PUMPKIN COOKIE DIP

Steps:

• In a large bowl, beat cream cheese and marshmallow creme until smooth. Stir in the pumpkin, cinnamon and orange zest. Serve as a dip with cookies. Store in the refrigerator.

PUMPKIN DIP FOR GINGERSNAPS

Pumpkin Dip for Gingersnaps image" src="/img/not-available.jpg">

Steps:

• Using an electric mixer, whip together the cream cheese, powdered sugar, and heavy whipping cream for about 2-3 minutes.
• Add the pumpkin, spices, and maple syrup - whip again for 2-3 minutes (the longer you whip, the more fluffy it becomes).
• Add a drizzle of maple syrup and crushed gingersnap crumbs on top for looks. Dip with gingersnaps or apple slices!

PUMPKIN FLUFF DIP

Steps:

• Mix pumpkin, dry pudding mix and spice in large bowl with whisk until blended.
• Stir in COOL WHIP.
• Refrigerate 1 hour.

GINGERSNAP DIP

Steps:

• In a small mixing bowl, combine the cream cheese, confectioners' sugar, and pumpkin pie spice.
• Beat in whipped topping until well blended.
• Refrigerate until serving.

SOFT PUMPKIN GINGERSNAP COOKIES

Steps:

• Cookie dough: In the bowl of a stand mixer or using an electric handheld mixer, beat the softened butter and sugar together until creamy and smooth. Then, add in the pure pumpkin, molasses, egg, and vanilla extract, mix until well combined.
• After that, in a separate medium bowl, whisk together the flour, baking soda, cinnamon, ginger, ground cloves and salt. Proceed to add the dry ingredients to wet ingredients and mix until combined.
• Chill: The dough will be fairly sticky, so be sure to REFRIGERATE the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days. I personally think these cookies taste better after the dough has sat in the fridge for a day to allow the flavors to meld!
• Bake: When you are ready to bake the cookies, preheat oven to 350 degrees F. Then, line a baking sheet with parchment paper or a silicon mat. Also, place some sugar in a small bowl.
• Proceed to roll tablespoon-sized balls of dough and then roll them in the bowl of sugar until well coated, place them on the prepared baking sheet, about2 inches apart. I like to use Turbinado sugar, it is coarse so the granules of the sugar stand out more. But regular sugar also works well too.
• Place the cookie sheet in the preheated oven and bake for 10-12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft so let them cool on the baking sheet for 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely. Serve and enjoy!

PUMPKIN DIP

Steps:

• In a large bowl, beat cream cheese and confectioners' sugar until smooth.
• Beat in the pumpkin, sour cream, cinnamon, clove, nutmeg and ginger until well blended.
• Refrigerate if not serving right away. Serve in a bowl, or hollowed out sugar pie pumpkin with gingersnaps and apples for dipping.