Gingersnaps with Pumpkin Dip

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Ginger Snaps with Pumpkin Dip

Makes about 6 dozen cookies and 1 ½ cups of dip

Ginger Snaps

¾ cup butter

1 cup sugar plus extra for dipping

1 egg

1/2 cup molasses

2 teaspoons baking soda

½ teaspoon salt

½ teaspoon cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground ginger

2 cups flour (or GF flour)

Pumpkin Dip

4 ounces cream cheese

1 cup powdered sugar

1 cup canned pumpkin puree

½ teaspoon cinnamon

¼ teaspoon ground ginger

To prepare the gingersnaps: Place the butter and sugar in a large bowl and beat with an electric mixer on low speed for 1 minute, or until creamy. Add the egg and molasses and mix on medium speed for 1 minute, or until combined. Add the baking soda, salt, cinnamon, cloves and ginger and mix for 30 seconds. Add the flour and mix for 2 minutes, or until completely combined. Cover with plastic wrap and refrigerate for 30 minutes for easier handling. 

Preheat the oven to 375℉. Place some sugar in a shallow bowl. Roll the dough into 1-inch balls and roll them in the sugar. Place on an ungreased baking sheet about 2-inches apart. Bake for 12 minutes, or until set.

To prepare the pumpkin dip: Place the cream cheese in a medium bowl and beat with an electric mixer on medium speed for 2 minutes, or until smooth. Add the powdered sugar and mix for 1 minute, or until incorporated. Add the pumpkin, cinnamon and ginger and mix for 2 minutes, or until completely combined. Refrigerate until ready to serve.