Gingersnap Cookies With Pumpkin Dip Food

HEALTHY GINGER SNAPS WITH PUMPKIN DIP

Steps:

• In a large mixing bowl, combine the almond flour, pumpkin pie spice, ground ginger and baking soda. Whisk until well combined
• To the almond mixture, add the maple syrup, melted coconut oil, molasses, and vanilla extract. Stir with a wooden spoon until well combined. The mixture will be dense and pliable. Place the bowl in the fridge for 10-20 minutes to chill the dough.
• In a small bowl, combine the coconut sugar with 1 additional tablespoon of pumpkin pie spice.
• Once the dough is chilled, pre-heat the oven to 350. On 2 large stone baking pans, use a 1 tablespoon small scoop to scoop all of the dough. Each baking pan will hold about 24 balls.
• Working quickly, take each ball in your hands and gentle roll them, then roll in the coconut sugar mixture and place back on the baking pan. Using the back of a flat measuring cup, gentle press the dough balls down to flatten. They will not spread out while baking.
• Place the ginger snaps in the oven for 12-14 minutes. The cookies will be slightly puffy in appearance and begin to show small cracks when done. Do not overbake.
• When done, place the baking pans on the counter to cool. Let the cookies fully cool and harden. Use a mini metal scraper to remove the cookies from the baking pans.
• To store, place the ginger snaps in an airtight container in the fridge (not on the counter).
• To refine the coconut sugar, add the 1/2 cup to a clean blender and pulse on high. This makes it consistent with powdered sugar and easier to stir and enjoy without grainy coconut sugar.
• In a large mixing bowl, combine the pumpkin puree, refined coconut sugar, pumpkin pie spice and vanilla. Using a whisk, mix well until completely combined. Scrape down the sides of the bowl and combine again.
• Add the 3 cups of whipped coconut cream and gently fold into the pumpkin mixture. Mix and fold VERY slowly to avoid thinning the coconut cream too much.
• Enjoy with the healthy ginger snaps right away.

GINGERSNAP DIP

Steps:

• In a small mixing bowl, combine the cream cheese, confectioners' sugar, and pumpkin pie spice.
• Beat in whipped topping until well blended.
• Refrigerate until serving.

GRANDMA'S GINGERSNAP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
• Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
• Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

GINGERSNAP PUMPKIN TRIFLE

Steps:

• Toss pecans, brown sugar, and pumpkin pie spice together in a bowl.
• Melt butter in a skillet over medium heat. Cook and stir pecans mixture in hot butter until lightly toasted and fragrant, about 5 minutes. Spread candied pecans out onto a sheet of waxed paper; cool completely.
• Arrange 32 gingersnap cookies in a single layer over the bottom and up the sides of a 2 1/2-quart serving bowl.
• Beat pumpkin puree and cream cheese together in a bowl with an electric mixer until smooth and creamy; add vanilla extract and pumpkin pie spice.
• Whisk milk and vanilla pudding mix together in a bowl until pudding mix is completely dissolved and mixture is well-blended, about 2 minutes. Let pudding stand until slightly thickened, about 5 minutes. Fold in 1 1/2 cups whipped topping. Stir pumpkin mixture into pudding mixture.
• Spoon 1/2 of the pudding mixture over the cookies into the prepared serving dish. Arrange remaining gingersnap cookies over pudding mixture. Spread remaining pudding mixture over cookies and spread remaining whipped topping over pudding mixture. Sprinkle candied pecans over the top.

PUMPKIN-GINGERSNAP SANDWICH COOKIES

Steps:

• Place 2 gingersnaps, bottom sides up, on plate.
• Spread with cream cheese spread.
• Cover with remaining gingersnaps to make 2 sandwiches.

GINGERSNAP DIP

Steps:

• In a small bowl, beat the cream cheese, confectioners' sugar and pumpkin pie spice until fluffy. Beat in whipped topping until blended. Refrigerate until serving. Serve with gingersnaps.

PUMPKIN COOKIE DIP

Steps:

• In a large bowl, beat cream cheese and marshmallow creme until smooth. Stir in the pumpkin, cinnamon and orange zest. Serve as a dip with cookies. Store in the refrigerator.

GINGERSNAP PUMPKIN DESSERT

Steps:

• Crust:.
• Set aside 1 cup cake mix for topping.
• Combine gingersnap crumbs, and remaining cake mix.
• Stir in egg and butter, mix well.
• Press into the bottom of a greased 13 X 9 inch cake pan, set aside.
• Filling:.
• Beat cream cheese and brown sugar in a large mixing bowl until smooth.
• Beat in eggs.
• Add the pumpkin, milk, spices, and vanilla and mix well.
• Pour over crust.
• Topping:.
• Combine gingersnap crumbs, sugar, and reserved cake mix.
• Cut in butter until crumbly.
• Stir in pecans.
• Sprinkle over filling.
• Bake at 325 degrees for 70 to 75 minutes or until knife inserted in center comes out clean or a thermometer inserted in center reads 160.
• Cool on a wire rack for 1 1/2 hours.
• If desired garnish each serving with a half of a gingersnap cookie or whipped cream or both. Even use cookie crumbs over whipped cream.
• Store in refrigerator.
• When I made this, mine baked for 2 hours.