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Old Fashioned Ginger Snaps With Pumpkin Dip Recipe

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This recipe for Old Fashioned Ginger Snaps With Pumpkin Dip, by , is from The Weaver Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Chad Southers


1 1/2 cups shortening
2 cups brown sugar

2 eggs
2 tsp vanilla

3/4 cup sorghum molasses

4 1/2 cups flour
4 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tsp ginger
1/4 tsp ground cloves

Pumpkin Dip:
1 8 oz pkg cream cheese, softened
2 cups powdered sugar
1 15 oz can pumpkin
1 tbsp pumpkin pie spice
1 tbsp ground cinnamon

Cream together shortening and brown sugar.
Combine eggs and vanilla and beat until fluffy and add to above mixture.
Blend in molasses. Sift together and add flour, baking soda, salt, cinnamon, ginger and cloves to above mixture.
Chill dough for 1 to 2 hours. Roll into 1 inch balls and drop into a bowl of granulated sugar, coating well.
Place on greased baking sheet and bake at 350 degrees for 10 to 12 minutes. Do not overbake.

Pumpkin Dip:

In a medium bowl, blend cream cheese and powdered sugar until ingredients are smooth. Mix in pumpkin.
Stir in cinnamon and pumpkin pie spice until all ingredients are incorporated. Chill until ready to serve.
Serve with ginger snaps.

Personal Notes:
Personal Notes:
Chad never made these but this is one of his favorite cookies.




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