Click for Cookbook LOGIN
"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Gingersnaps + Pumpkin Dip Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Gingersnaps + Pumpkin Dip is from The Lamb Family Cookbook Project, 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:  
Cookies:
¾ c. butter
1 c. sugar
1 egg
2 c. flour
1.5 tsp. baking soda
1 tsp. cinnamon
¼ tsp. cloves
1 tsp. ginger
3 T. molasses
½ tsp. salt

Pumpkin Dip:
1 can pumpkin
1 pkg. vanilla instant pudding
1 tsp. cinnamon
⅛ tsp. ginger
⅛ tsp. nutmeg
16 oz. container of Cool Whip
Directions:
Directions:
Cookies:
Cream the shortening into the sugar. Add the remaining ingredients; mix well. Shape the cookies into small balls and roll them in sugar. Bake at 350º for 8 to 10 minutes.

Dip:
Mix pumpkin pie filling and pudding. Add cinnamon, ginger, nutmeg, and Cool Whip.
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
30
Personal Notes:
Personal Notes:
Gingersnap cookie makes a fairly small batch, and pumpkin dip makes big batch.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

70W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!