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Molasses Ginger Sticks & Pecan Pumpkin Cream Dip Recipe

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This recipe for Molasses Ginger Sticks & Pecan Pumpkin Cream Dip is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup butter
1 cup sugar
1/4 cup molasses
1 egg
2 tsp. soda
2 cup flour
1/2 tsp. each of ground cloves, ground ginger, salt
1 tsp. cinnamon
cinnamon/sugar mix
1/2 jar of your choice of pumpkin butter (I’m guessing I used about 6-8oz.)
1/2 (8 oz.) cream cheese
1 cup (or to your taste) powdered sugar
1 container cool whip
Directions:
Directions:
Cream butter, sugar, egg, and molasses. Add dry ingredients. (I do this all in my kitchen-aid)
Roll out into a large rectangle, sprinkle lightly with a cinnamon/sugar mix, and cut strips with a pizza cutter. Place them on the greased cookie sheet (similar to cut-out sugar cookies). Bake at 375º 10-12 minutes.
PECAN PUMPKIN CREAM: Blend pumpkin butter, cream cheese, and powdered sugar. This will be pretty thick. Gently fold in Cool Whip. Serve as the dip for the ginger sticks.

 

 

 

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