"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Gingersnaps w/ Pumpkin dip Recipe

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This recipe for Gingersnaps w/ Pumpkin dip, by , is from The Digity & Shaw Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Suzy Cline

Category:
Category:

Ingredients:  
Ingredients:  
4 cups flour
1 tsp salt
2 tsp cinnamon
4 tbsp baking soda
2 eggs
⅓ cup molasses
tsp cloves
tsp ginger
2 cups sugar
1 cups butter
Dip:
8 oz cream cheese
2 cups powdered sugar
15 oz can pumpkin
1 tbsp cinnamon
1 tbsp pumpkin pie spice
1 tsp orange juice concentrate

Directions:
Directions:
1. Preheat oven to 350.
2. For cookies: mix sugar, melted butter and eggs together. Add molasses and spices. Stir in
flour, soda and salt.
3. Chill dough. Roll into balls. Roll in cinnamon sugar. Bake 8-10 minutes.
4. For dip: soften cream cheese. Slowly add powdered sugar, then add remaining ingredients.
Refrigerate.

 

 

 

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