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Pumpkin Cream Cheese Dip & Gingersnaps

Want a seasonal treat to take to church, school, or an office party? Here is a yummy and simple recipe that also has an adorable presentation. It will draw rave reviews!

Pumpkin Cream Cheese Dip & Gingersnaps

Print Recipe
Prep Time:20 minutes
Cook Time:12 minutes
Chill Time:30 minutes


Pumkin Cream Cheese Dip

  • 12 ounces cream cheese softened
  • 2 cups powdered sugar
  • 1 15-ounce can pureed pumpkin (not pumpkin pie mix)
  • 2 teaspoons pumpkin pie spice
  • 1 small pie pumpkin optional, for serving

Old-fashioned Gingersnaps

  • ½ cup butter (use real butter!)
  • 1 cup light brown sugar
  • ¼ cup molasses
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoon ground ginger
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon ground cloves
  • ½ cup granulated sugar


Cream Cheese Dip

  • Using a handheld or stand mixer, combine the cream cheese and powdered sugar until well combined.
  • Add the canned pumpkin and spices and mix well. Refrigerate 30 minutes or until ready to serve (up to 24 hours).
  • When ready to serve, cut off the top of and hollow out the pie pumpkin. Spoon the dip inside.
  • Serve with gingersnaps. Can also serve with apple slices, graham crackers or vanilla wafers, but the gingersnaps are the best.

Old-fashioned Gingersnaps

  • Preheat the oven to 350 degrees.
  • In a large bowl, cream the butter with the brown sugar using an electric mixer until light and fluffy.
  • Add the molasses and egg, mixing well.
  • In a medium bowl, stir together the flour, baking soda, ginger, cinnamon, and cloves.
  • Add the flour mixture to the butter mixture and beat just until well blended. Do not over-beat.
  • Roll the dough into 1-inch balls and dip one half of each ball into the granulated sugar.
  • Lay the balls sugar side up on a greased baking sheet approximately 2 inches apart.
  • Bake for 10 to 12 minutes or until cracked on top. Do not over-bake.


Substitutions: If you don’t have 2 teaspoons of pumpkin pie spice on hand, you can use 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/8 teaspoon allspice, and 1/8 teaspoon ground cloves.
Course: Dessert
Cuisine: American
Keyword: cookies, Fall Dessert, gingersnap, hosting, pumpkin

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