Pumpkin Dip with Homemade Gingersnaps
This fall favorite brings together a creamy, lightly spiced pumpkin dip and crisp homemade gingersnaps that hold up beautifully for dipping. It’s quick to pull together, budget-friendly, and perfect for gatherings, movie nights, or whenever you want something sweet without committing to a full baking project.
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Equipment
- Stand Mixer or hand mixer
- Cooling Rack
Ingredients
For the Gingersnap Cookies
- 2 cups All-Purpose Flour
- 1 cup Sugar
- ¾ cup Shortening melted
- ¼ cup Molasses
- 1 Egg
- 2 teaspoons Baking Soda
- 1¼ teaspoons Cinnamon
- ¾ teaspoon Ground Ginger
- ½ teaspoon Ground Cloves
- ½ teaspoon Salt
- Powdered Sugar for dusting
For the Pumpkin Dip
- 1 package Cream Cheese 8 oz, softened
- 1 cup Canned Pumpkin
- ½ cup Powdered Sugar
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- ¾ teaspoon Ground Ginger
Instructions
Make the Gingersnap Cookies
- Preheat your oven to 375ºF. Line a baking sheet (or leave it unlined for crispier bottoms).
- In a mixing bowl, beat the sugar and egg until the mixture looks lighter in color.1 cup Sugar, 1 Egg
- Add the molasses, melted shortening, and spices. Mix until smooth.¾ cup Shortening, ¼ cup Molasses, 1¼ teaspoons Cinnamon, ¾ teaspoon Ground Ginger, ½ teaspoon Ground Cloves, ½ teaspoon Salt
- Add the baking soda, then start working in the flour. If using a stand mixer, switch to the dough hook when the paddle starts to struggle.2 cups All-Purpose Flour, 2 teaspoons Baking Soda
- Chill the dough for at least 1 hour. This step helps the cookies stay crisp.
- Roll chilled dough into small, even balls and place them a couple of inches apart on the baking sheet.
- Bake until the tops look dry and just start to crack. They’ll still feel soft in the center (this is right).
- Let the cookies sit on the hot baking sheet for a few minutes so they can settle and crisp around the edges.
- Transfer to a cooling rack and let cool completely before dusting with powdered sugar.Powdered Sugar
Make the Pumpkin Dip
- Soften the cream cheese until it presses easily.1 package Cream Cheese
- Add the pumpkin, powdered sugar, and spices to a mixing bowl.1 cup Canned Pumpkin, ½ cup Powdered Sugar, 1 teaspoon Cinnamon, 1 teaspoon Nutmeg, ¾ teaspoon Ground Ginger
- Start mixing on low to keep the powdered sugar from drifting everywhere.
- When it begins coming together, switch to medium-high and whip it until fluffy.
- Scrape the bowl once or twice so everything blends evenly.
- Taste and adjust spices as needed. Pumpkin varies a lot from can to can.
- Thin with a splash of milk or cream if needed, or thicken with more powdered sugar.
- Chill until ready to serve.
Notes
- Make ahead: The dip tastes even better the next day.
- Shortcut: Store-bought gingersnaps work great in a pinch—choose a crisp brand.
- Storage: Dip keeps for about 3 days in the fridge. Cookies stay crisp for several days if sealed well.
- Serving ideas: Try apple slices, graham crackers, or pretzels for a good salty-sweet mix.
Nutrition
Calories: 125kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 116mg | Potassium: 68mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 1151IU | Vitamin C: 0.3mg | Calcium: 16mg | Iron: 1mg
Servings: 36 cookies
Calories: 125kcal
Cost: $7.00