Appetizers & Snackscopykat5.0
Sharon's Pumpkin Dip with Ginger Snaps
Quick and easy pumpkin pie dip tastes so good with Gingersnap cookies.
👥 36 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 10 min🔥 Cook: 45 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
📝 Preparation Steps
1
Ginger Snap Cookies
2
Preheat oven to 350 degrees.
3
Grease cookie sheets before use. Combine flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves in a large bowl and mix until very fluffy. In a different bowl cream together butter and sugar until well combined.
ground cinnamon2 teaspoons
4
Add to the butter and sugar mixture the eggs, molasses, lemon extract. Stir in the flour mixture until blended. Refrigerate dough for about ⏱️ 15 minutes before using.
eggs2
5
Form the dough into 3/4 inch balls and arrange about 1 1/2 inches apart.
6
These cookies do not spread much when baking. Bake 1 sheet at a time for about ⏱️ 12 minutes. The cookies will flatten and develop a crinkled surface as they bake. Let stand briefly and remove to a rack to cool.
7
Pumpkin Pie Dip
8
Combine 14 ounces canned pumpkin, 8 ounces soft cream cheese, 1 cup confectioners sugar 1 tablespoon pumpkin pie spice. Mix with a mixer until smooth.
cream cheese8 ouncesconfectioners sugar1 cuppumpkin pie spice1 tablespoon
Nutrition Facts
calories
190 kcal
fat Content
8 g
serving Size
1 serving
sugar Content
15 g
sodium Content
130 mg
protein Content
2 g
cholesterol Content
32 mg
carbohydrate Content
26 g
saturated Fat Content
5 g
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