Ginger Snaps and Pumpkin Dip

October 29, 2014

By Tab Byrum

I’m not gaga for all things pumpkin, I do like a good pumpkin roll and of course pumpkin pie, but one of my favorite things is pumpkin dip.  I first had pumpkin dip several years ago when I still taught school, one of my fellow teachers brought a batch to a teacher get together and I’ve been hooked ever since.

 That day the dip was served with store bought ginger snap cookies, but now years later we’ve upped the ante and started using my mom’s recipe for homemade ginger snaps, and believe me, the pumpkin dip experience just got SO much better.  My mom makes ginger snaps all the time, she has them in the cookie jar and there’s always extra in the freezer, as you can see they are one of dad’s favorite cookies.

 

So today I’m sharing two recipes with you, Pumpkin Dip and Judy’s Ginger Snaps, Enjoy!!!

 

Judy’s Ginger Snaps

 

Preaheat your oven to 350 degrees

Dry Ingredients:

2 Cups All Purpose Flour

2 Teaspoons Baking Soda

1/2 Teaspoon Salt

1 Tablespoon Powdered Ginger

1 Teaspoon Cinnamon

 

Other Ingredients:

3/4 Cup Shortening

1 Cup Sugar

1 Egg

1/4 Cup Molasses

Sift your dry ingredients together into a bowl.  In a separate bowl, using your stand or hand mixer, cream together the sugar and shortening.  Add the egg and molasses and continue to mix together.  Now add your dry ingredients and beat well, when dough is thoroughly mixed together form the dough into one inch balls, roll them in granulated sugar and place about 2 inches apart on a cookie sheet.  Bake them for 10 to 12 minutes, this will make about 4 dozen cookies.  If you bake the cookies for 10 minutes they will be softer and a little more chewy, 12 minutes and the cookies will be more crispy.

 

Pumpkin Dip

 

Ingredients:

4 Cups Powdered Sugar

2  8 oz. blocks of softened cream cheese

2 Cans Packed Pumpkin

2 Teaspoons Cinnamon

1 Teaspoon Ginger

Combine all these ingredients in a bowl using a mixer and let stand, the longer the dip sits the better it gets.  You’ll need to refrigerate the dip when you aren’t using it, but just set it out and let it come to room temperature before serving. 

 

 

 

This is a great recipe to have from now through the end of the year.  A big platter full of Ginger Snaps with a bowl of Pumpkin Dip in the center, I promise it won’t last long and everyone will want your recipe.  Let me know if you try it and what the response is. Enjoy!!!

 

All information and images are my own.

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