Heads up! I link to products and services that I love from time to time. More often than not I have an affiliate relationship with these providers. What does that mean? I might make a small percentage from any purchases you make, but don't worry, you won't pay even a penny more. Thanks for supporting The 104 Homestead. You can see our full disclosure statement here.
My dear friend Robin made this dip and had it out for sampling at Spice & Grain, my favorite place to drink coffee and pretend to work. I tried more than a sampling with some ginger snaps and I was absolutely smitten. It was like little bites of pumpkin pie. Because she is such a sweetheart, she is letting me share her recipe with you.
The Harvest Pumpkin Dip Recipe
- 1 pkg. Cream Cheese
- 1 c. Canned Pumpkin
- 1/2 c. Powdered Sugar
- 1 tsp. Cinnamon
- 1 tsp. Nutmeg
- 3/4 tsp. Ginger
Bring your cream cheese to room temperature. Combine all ingredients in a large bowl and beat with a hand mixer or stand mixer. Start on a low speed until the ingredients begin to come together. Increase speed to medium/high to get a whipped texture.
Jessica’s Ginger Snap Recipe
I know chewy ginger snaps are all the rage, but I prefer to kick it old school with a nice crispy ginger snap (if only because it holds up to dipping). Make sure you check out 8 Tricks to Extraordinary Cookies to see my cookie baking tips.
- 2 c. Flour
- 1 c. Sugar
- 3/4 c. Melted Shortening (this is the key to crispiness)
- 1/4 c. Molasses
- 1 Egg
- 2 tsp. Baking Soda
- 1 1/4 tsp. Cinnamon
- 3/4 tsp. Ginger
- 1/2 tsp. Cloves
- 1/2 tsp. Salt
- Powdered Sugar for Dusting
Beat the egg and sugar together, then add the molasses, shortening, and spices. Once combined, add the baking soda and slowly add the flour. If you are using a stand mixer (recommended), you might need to change to the dough hook about half way through the flour because it forms a very stiff dough.
Once it is well mixed, refrigerate it for as little as an hour or as long as a day. Roll into small balls (about 1 tablespoon) and place on a cookie sheet.
Bake at 375º for 8-10 minutes. Allow them to cool on the pan for a few minutes before transferring to a cooling rack. They will darken and flatten as they cool.
Once fully cooled dust lightly with powdered sugar. Then you are ready to dive into Robin’s Harvest Pumpkin Dip.
Harvest pumpkin dip is good not only with ginger snaps and vanilla cookies, it is wonderful with apples as a (semi-) healthy snack.
You May Also Like
Latest posts by Jessica Lane (see all)
- Decadent Triple Chocolate Brownie Recipe - January 17, 2020
- How to Make Vapor Rub with Essential Oils - March 7, 2018
- Bringing a Barn Cat (or two) to Your Homestead - February 7, 2018
- Creating a Silvopasture to Benefit Your Farm & Goats - January 18, 2018
- Garden Supplies You’ll Want This Season - December 27, 2017