Soft Ginger Snaps and Pumpkin Dip

Anyone who loves pumpkin pie will love this dessert. Its a new twist on an old tradition. Sweet, creamy, and exceptionally tasty, these cookies (along with the accompanying dip) are like a mini pumpkin pie in your hand.

Gingersnaps

The ingredients:
2 c. sugar
1 1/2 c. shortening
1/2 c. molasses
2 eggs
4 c. flour
1 tsp. salt
4 tsp. baking soda
1 tsp. cloves (less if you prefer)
1 tsp. ginger
2 tsp. cinnamon

The instructions:
Beat sugar, shortening, molasses, and eggs until light and fluffy. Combine remaining ingredients. Add sugar to mixture. Roll into 1" balls. Roll in sugar. Bake at 350* for 9 to 12 minutes. Serve with pumpkin dip.


(Dough balls freeze well- you can make them one or two at a time!)

Pumpkin Dip

The ingredients:
1 (15-oz.) can pumpkin (NOT pumpkin pie filling)
2 c. powdered sugar
8 oz. cream cheese
3/4 tsp. cinnamon
1/2 tsp. nutmeg

The instructions:
Cream sugar and cream cheese. Fold in pumpkin, blending well. Fold in cinnamon and nutmeg. Keep refrigerate when not in use.

(Enjoy! But don't blame me when you hop on that scale next week!)

((Pictures coming soon!))