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 mins

Cook Time:12 minutes mins

Chill Time:30 minutes mins

Ingredients

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

Instructions

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.

Notes

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

If you liked this recipe, you can find more like it in my cookbook “Come and Get It!” Available on Amazon.

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