Pumpkin Pie Dip with Ginger snap cookies is the perfect combination. In fact, for me, it won me a recipe contest. First off, I had been using this pumpkin dip for a few years, it tastes like pumpkin pie, but better, because it has cream cheese inside. This dip goes well with ginger snaps, apples, and anything else you want to dunk in here.
I had been making this combination for a few years and brought it to my office holiday party. It won the baking contest for cookies. Honestly, it is the first baking contest I ever won.
Thanks to Sharon for sharing this recipe and the ginger snap cookies are my personal favorite recipe adapted from the Joy of Cooking cookbook.
Homemade Ginger Snap Cookies make the difference
Have you ever tried making homemade ginger snap cookies? Ginger snaps have to be one of the easiest cookies to make. My recipe makes a softer cookie so it can withstand some serious dunking.
This recipe is made with flour, sugar, and lots of spices. You can’t go wrong with the flavors of ginger, cinnamon, and a touch of cloves.
Ginger Snaps are perfect for gifting!
Are you looking for the perfect cookie to send to someone? My homemade ginger snap cookies pack wonderfully. If you use a cookie scoop to scoop out the dough, all of your cookies will be all the same size.
These do not crumble and can withstand being packed. The addition of molasses adds a wonderfully rich flavor with the spice, you will wonder why you haven’t made these before!
How to make ginger snap cookies
When making these cookies, you will place all of your dry ingredients into a bowl, and give them a stir, this way all of the spices are blended perfectly. After creaming together the butter, sugar, eggs, and molasses together, you will incorporate the flour into the mixture.
I like to refrigerate the dough for about 15 minutes before baking when you refrigerate the dough the cookie tends to spread less.
Effortless Pumpkin Pie Dip!
Pumpkin pie dip does not get easier than this! A can of pumpkin, cream cheese, pumpkin pie spice, and powdered sugar is all it takes to make a delicious dip! Simply mix everything up with a mixer, and you are going to have a delicious dip everyone will love.
Ginger Snaps and Pumpkin Pie Dip is the Perfect Combination!
When you combine these two fall favorites you are going to have a winner! You don’t need to make the cookies to enjoy the dip, and you can enjoy the cookies on their own. Don’t stop dunking though, you could dunk store-bought cookies, apples, and graham crackers!
Sharon’s Pumpkin Dip with Ginger Snaps
Ginger Snap Cookies
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 1/2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 1/4 cups butter
- 1/4 teaspoon ground cloves
- 1 1/2 cups sugar
- 2 eggs
- 1/2 cup Molasses
- 1/2 teaspoon lemon extract
Pumpkin Pie Dip
- 14 ounces pumpkin puree
- 8 ounces cream cheese
- 1 cup confectioners sugar
- 1 tablespoon pumpkin pie spice
Ginger Snap Cookies
- Preheat oven to 350 degrees.
- 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.
- 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.
- Form the dough into 3/4 inch balls and arrange about 1 1/2 inches apart.
- 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.
Pumpkin Pie Dip
- 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.