SPICE COOKIES WITH PUMPKIN DIP
My husband and two kids are sure to eat the first dozen of these cookies, warm from the oven, before the next tray is even done. A co-worker gave me the recipe for the pumpkin dip, which everyone loves with the cookies. -Kelly McNeal, Derby, Kansas
Provided by Taste of Home
Categories Appetizers Desserts
Time 30m
Yield about 20 dozen (3 cups dip).
Number Of Ingredients 17
Steps:
- Cream butter and granulated sugar until light and fluffy. Beat in eggs and molasses. Combine next 6 ingredients; add to creamed mixture and mix well. Chill overnight. , Shape into 1/2-in. balls; roll in additional sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° until edges begin to brown, about 6 minutes. Cool 2 minutes before removing to a wire rack. , For dip, beat cream cheese until smooth. Beat in pumpkin pie mix. Add confectioners' sugar, cinnamon and ginger; mix well. Serve with cookies. Refrigerate leftover dip.
Nutrition Facts : Calories 108 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 147mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
GINGERSNAP COOKIES WITH PUMPKIN DIP
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
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.
GINGERSNAP DIP
I serve this dip in a clean plastic pumpkin at all of our fall church gatherings. It's a nice way to dress up packaged gingersnaps. -Tessie Hughes, Marion, Virginia
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 3 cups.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 158 calories, Fat 7g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 152mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
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