Gingersnaps with Pumpkin Dip

I'm a real sucker for falltime desserts, which is why this combination caught my eye at a wedding reception I attended recently. This sweet pumpkin dip is a perfect complement to the soft, spicy gingersnap. It's also great on apples, graham crackers, and Wheat Thins.

Enjoy!



Gingersnaps with Pumpkin Dip
from Karey

For Gingersnaps:
3/4 c. butter or shortening, or a combination
1 c. sugar
1/4 c. molasses
1 egg
2 c. flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground cardamom (optional, but encouraged!)
1/2 c. sugar, for rolling

For the dip:
1/2 c. pumpkin
8 oz. cream cheese, softened
3 c. powdered sugar
1 tsp. vanilla
1 tsp. ground cinnamon
1/2 - 1 tsp. ground nutmeg

Preheat oven to 350°. Cream butter/shortening and sugar. Add molasses and egg. Beat until smooth. Add sifted dry ingredients. Roll into 1-inch balls, then roll in sugar. Place on greased baking sheet. Bake for 8-10 min.

Place all ingredients for the dip in a large mixing bowl and beat until smooth.

Dip to your heart's content!

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