115-ounce can pureed pumpkin (not pumpkin pie mix)
2teaspoonspumpkin pie spice
1small pie pumpkinoptional, for serving
Old-fashioned Gingersnaps
½cupbutter(use real butter!)
1cuplight brown sugar
¼cupmolasses
1egg
2cupsall-purpose flour
1teaspoonbaking soda
2teaspoonground ginger
¾teaspoonground cinnamon
¾teaspoonground cloves
½cupgranulated 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