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Gingersnaps cookies with pumpkin cream filling Recipe

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This recipe for Gingersnaps cookies with pumpkin cream filling, by , is from Frazer Family Recipes, 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!

Bonnie Strider


1 c packed brown sugar
3/4 c shortening
1/4 c molasses
1 egg
2 1/4 c flour
2 t baking soda
1 t cinnamon
1 t ground ginger
1/2 t ground cloves
1/4 t salt
Granulated sugar for coating

Pumpkin cream filling:
8 oz. cream cheese
1/4 c pumpkin
1/2 cap orange extract
2 t orange zest
1 stick of butter
2-3 c powdered sugar

Mix brown sugar, shortening, molasses and egg. Stir in dry ingredients. Cover and chill at least one hour. Preheat over to 375º. Shape dough into rounded balls consisting of about two teaspoons. Roll the balls into granulated sugar and flatten. Bake 10-12 minutes. Immediately remove from cookie sheet and cool.

For pumpking filling, mx all ingredients together slowly adding the powdered sugar until you get the correct spreading consistency. Spread on the back of cookie and top with another cookie. Repeat with all the gingersnaps.

Makes about 3 dozen sandwich cookies.

Personal Notes:
Personal Notes:
This has been a Summers/Strider Christmas Gathering favorite for several years now. They’re wonderful.




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