Sharons Pumpkin Dip With Ginger Snaps Food

PUMPKIN DIP FOR GINGERSNAPS

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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!

SHARON'S PUMPKIN DIP WITH GINGER SNAPS

Steps:

• Preheat oven to 350 degrees.
• Grease cookie sheets before use. Combine flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves in a large bowl and mix until very fluffy. In a different bowl cream together butter and sugar until well combined.
• Add to the butter and sugar mixture the eggs, molasses, lemon extract. Stir in the flour mixture until blended. Refrigerate dough for about 15 minutes before using.
• Form the dough into 3/4 inch balls and arrange about 1 1/2 inches apart.
• These cookies do not spread much when baking. Bake 1 sheet at a time for about 12 minutes. The cookies will flatten and develop a crinkled surface as they bake. Let stand briefly and remove to a rack to cool.
• Combine 14 ounces canned pumpkin, 8 ounces soft cream cheese, 1 cup confectioners sugar 1 tablespoon pumpkin pie spice. Mix with a mixer until smooth.

GINGERSNAP COOKIES WITH PUMPKIN DIP

Steps:

• 1. Gingersnap Cookies: Cream together butter and brown sugar.
• 2. Stir in molasses and egg until well blended.
• 3. In a separate bowl, combine flour, baking soda, salt, cinnamon, and cloves.
• 4. Add to molasses mixture.
• 5. Roll into 1" balls and roll balls in sugar. Place on ungreased cookie sheets. Bake in preheated oven for 350 degrees, for 10-12 minutes. Cool completely before removing from cookie sheets.
• 6. Pumpkin Dip: In a large mixing bowl, combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients. Refrigerate and store in an airtight container. Serve with gingersnap cookies.

PUMPKIN PIE DIP

Steps:

• Beat the cream cheese in a medium bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Add the pumpkin pie spice and 1 1/2 cups of the confectioners' sugar and beat until combined, about 1 minute. Add the pumpkin puree, vanilla and salt and beat until fully combined, 1 more minute. Transfer the filling to a 9-inch pie plate and refrigerate, covered, 2 hours and up to overnight.
• Before serving, beat the cream in a medium bowl with an electric mixer on high until soft peaks form, about 2 minutes. Add the remaining tablespoon of confectioners' sugar and beat until combined. Dollop the cream around the edge of the pie in a circle. Sprinkle the top with the cinnamon sugar.
• Serve with ginger cookies for dipping.

5 INGREDIENT PUMPKIN DIP

Steps:

• Blend cream cheese until it is is creamy and fluffy. Add pumpkin and blend. Add powdered sugar and mix. Add cinnamon & ginger. Mix well, scraping sides of bowl as needed. Serve immediately with cookies. If making ahead, refrigerate in a sealed container until ready to serve.

PUMPKIN DIP WITH GINGERSNAPS AND FRUIT

Steps:

• Beat cream cheese and pumpkin until smooth.
• Add sugar and spices mix well. Cover and refrigerate at least 1 hr. May be prepared the day ahead.
• I serve this on a dip tray with the pumpkin dip in the middle surrounded by ginger snaps, cinnamon graham crackers and fresh fruit. Very pretty and very festive !