Enjoy!
Gingersnaps with Pumpkin Dip
from Karey
For Gingersnaps:
3/4 c. butter or shortening, or a combination
1 c. sugar
1/4 c. molasses
1 egg
2 c. flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground cardamom (optional, but encouraged!)
1/2 c. sugar, for rolling
For the dip:
1/2 c. pumpkin
8 oz. cream cheese, softened
3 c. powdered sugar
1 tsp. vanilla
1 tsp. ground cinnamon
1/2 - 1 tsp. ground nutmeg
Preheat oven to 350°. Cream butter/shortening and sugar. Add molasses and egg. Beat until smooth. Add sifted dry ingredients. Roll into 1-inch balls, then roll in sugar. Place on greased baking sheet. Bake for 8-10 min.
Place all ingredients for the dip in a large mixing bowl and beat until smooth.
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