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Gingersnaps w/ Pumpkin Dip Recipe

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This recipe for Gingersnaps w/ Pumpkin Dip is from The Digity & Shaw Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
4 cups flour
1 tsp salt
2 tsp cinnamon
4 tbsp baking soda
2 eggs
⅓ cup molasses
½ tsp cloves
½ tsp ginger
2 cups sugar
1½ cups butter
Dip:
8 oz cream cheese
2 cups powdered sugar
15 oz can pumpkin
1 tbsp cinnamon
1 tbsp pumpkin pie spice
1 tsp orange juice concentrate
Directions:
Directions:
1. Preheat oven to 350º.
2. For cookies: mix sugar, melted butter and eggs together. Add molasses and spices. Stir in
flour, soda and salt.
3. Chill dough. Roll into balls. Roll in cinnamon sugar. Bake 8-10 minutes.
4. For dip: soften cream cheese. Slowly add powdered sugar, then add remaining ingredients.
Refrigerate.

 

 

 

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