Healthy Ginger Snaps With Pumpkin Dip Food

PUMPKIN DIP FOR GINGERSNAPS

This simple and creamy pumpkin dip is always a hit at parties. Only 5 ingredients and perfect for dipping with gingersnaps!

Provided by Pinch of Yum

Time 15m

Number Of Ingredients 7

Ingredients

4 ounces cream cheese, softened
1 cup powdered sugar
1/4 cup heavy whipping cream
3/4 cup pumpkin
2 teaspoons pumpkin pie spices (I eyeballed it with cinnamon, cloves, and allspice)
1 tablespoon maple syrup
gingersnaps

Steps:

Using an electric mixer, whip together the cream cheese, powdered sugar, and heavy whipping cream for about 2-3 minutes.
Add the pumpkin, spices, and maple syrup - whip again for 2-3 minutes (the longer you whip, the more fluffy it becomes).
Add a drizzle of maple syrup and crushed gingersnap crumbs on top for looks. Dip with gingersnaps or apple slices!

Nutrition Facts : Calories 56 calories, Sugar 6.1 g, Sodium 19.4 mg, Fat 3.1 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 6.9 g, Fiber 0.3 g, Protein 0.5 g, Cholesterol 9.1 mg

PUMPKIN PIE DIP

Pumpkin Pie Dip image

I came up with this rich, creamy pumpkin dip when I had a small amount of canned pumpkin left in the fridge after my holiday baking. It's also great served with sliced pears and apples, or as a spread on zucchini bread. -Laurie LaClair, North Richland Hills, Texas

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 4 cups.

Number Of Ingredients 8

Ingredients

1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
Gingersnap cookies

Steps:

Beat cream cheese and confectioners' sugar until smooth. Beat in pumpkin, sour cream and spices until blended. Transfer to a bowl; serve with gingersnaps. Refrigerate leftovers.

Nutrition Facts : Calories 65 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 24mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

PUMPKIN DIP

Pumpkin Dip image

An excellent appetizer for the holidays! Serve with ginger snaps. MMMMM!

Provided by SUE CASE

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 15m

Yield 32

Number Of Ingredients 6

Ingredients

1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
1 (15 ounce) can solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 teaspoon frozen orange juice concentrate

Steps:

In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving.

Nutrition Facts : Calories 60.9 calories, Carbohydrate 9.4 g, Cholesterol 7.7 mg, Fat 2.5 g, Fiber 0.5 g, Protein 0.7 g, SaturatedFat 1.6 g, Sodium 53 mg, Sugar 8.2 g

FRED'S GINGER SNAPS AND PUMPKIN DIP

Fred's Ginger Snaps and Pumpkin Dip image

Provided by My Food and Family

Categories Recipes

Time 1h30m

Number Of Ingredients 18

Ingredients

3 cups sugar
1 1/2 cups shortening
2 beaten eggs
1/2 cup molasses
4 cups flour
1/2 tsp salt
Dip:
1 cup canned pumpkin
1 tub (8 oz.) Cool Whip
3 oz softened cream cheese
1/8 tsp ginger
1/2 tsp cinnamon
1/8 tsp nutmeg
1/2 cup confectioner's sugar
4 tsp baking soda
2 tsp cinnamon
1 1/2 tsp cloves
1 3/4 tsp ginger

Steps:

Cream together sugar, shortening and eggs, add molasses. Slowly beat in dry ingredients. Roll dough into 1" balls, dip in granulated sugar, and place sugar side up onto greased, floured cookie sheet.
Bake 15 min in 375 degrees F oven. Remove immediately to cool.
Mix pumpkin and other remaining ingredients to make dip for the cookies.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

GINGERSNAP DIP

Gingersnap Dip image

I serve this dip in a clean plastic pumpkin at all of our fall church gatherings. It's a nice way to dress up packaged gingersnaps. -Tessie Hughes, Marion, Virginia

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 3 cups.

Number Of Ingredients 5

Ingredients

1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
2 teaspoons pumpkin pie spice
1 carton (8 ounces) frozen whipped topping, thawed
1 package (16 ounces) gingersnaps

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.

Nutrition Facts : Calories 158 calories, Fat 7g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 152mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.

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