SHARON'S PUMPKIN DIP WITH GINGER SNAPS
Quick and easy pumpkin pie dip tastes so good with Gingersnap cookies.
Provided by Stephanie Manley
Categories Dessert
Time 55m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Grease cookie sheets before use. Combine flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves in a large bowl and mix until very fluffy. In a different bowl cream together butter and sugar until well combined.
- Add to the butter and sugar mixture the eggs, molasses, lemon extract. Stir in the flour mixture until blended. Refrigerate dough for about 15 minutes before using.
- Form the dough into 3/4 inch balls and arrange about 1 1/2 inches apart.
- These cookies do not spread much when baking. Bake 1 sheet at a time for about 12 minutes. The cookies will flatten and develop a crinkled surface as they bake. Let stand briefly and remove to a rack to cool.
- Combine 14 ounces canned pumpkin, 8 ounces soft cream cheese, 1 cup confectioners sugar 1 tablespoon pumpkin pie spice. Mix with a mixer until smooth.
Nutrition Facts : Calories 190 kcal, Carbohydrate 26 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 32 mg, Sodium 130 mg, Sugar 15 g, ServingSize 1 serving
PUMPKIN DIP FOR GINGERSNAPS
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This simple and creamy pumpkin dip is always a hit at parties. Only 5 ingredients and perfect for dipping with gingersnaps!
Provided by Pinch of Yum
Categories Appetizer
Time 15m
Number Of Ingredients 7
Steps:
- Using an electric mixer, whip together the cream cheese, powdered sugar, and heavy whipping cream for about 2-3 minutes.
- Add the pumpkin, spices, and maple syrup - whip again for 2-3 minutes (the longer you whip, the more fluffy it becomes).
- Add a drizzle of maple syrup and crushed gingersnap crumbs on top for looks. Dip with gingersnaps or apple slices!
Nutrition Facts : Calories 56 calories, Sugar 6.1 g, Sodium 19.4 mg, Fat 3.1 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 6.9 g, Fiber 0.3 g, Protein 0.5 g, Cholesterol 9.1 mg
HEALTHY GINGER SNAPS WITH PUMPKIN DIP
No guilt Ginger Snaps with Pumpkin Dip because they are made with all the flavor and no processed ingredients. Gluten Free and Vegan.
Provided by Aimee Harris Niedosik
Categories Dessert
Time 35m
Number Of Ingredients 15
Steps:
- In a large mixing bowl, combine the almond flour, pumpkin pie spice, ground ginger and baking soda. Whisk until well combined
- To the almond mixture, add the maple syrup, melted coconut oil, molasses, and vanilla extract. Stir with a wooden spoon until well combined. The mixture will be dense and pliable. Place the bowl in the fridge for 10-20 minutes to chill the dough.
- In a small bowl, combine the coconut sugar with 1 additional tablespoon of pumpkin pie spice.
- Once the dough is chilled, pre-heat the oven to 350. On 2 large stone baking pans, use a 1 tablespoon small scoop to scoop all of the dough. Each baking pan will hold about 24 balls.
- Working quickly, take each ball in your hands and gentle roll them, then roll in the coconut sugar mixture and place back on the baking pan. Using the back of a flat measuring cup, gentle press the dough balls down to flatten. They will not spread out while baking.
- Place the ginger snaps in the oven for 12-14 minutes. The cookies will be slightly puffy in appearance and begin to show small cracks when done. Do not overbake.
- When done, place the baking pans on the counter to cool. Let the cookies fully cool and harden. Use a mini metal scraper to remove the cookies from the baking pans.
- To store, place the ginger snaps in an airtight container in the fridge (not on the counter).
- To refine the coconut sugar, add the 1/2 cup to a clean blender and pulse on high. This makes it consistent with powdered sugar and easier to stir and enjoy without grainy coconut sugar.
- In a large mixing bowl, combine the pumpkin puree, refined coconut sugar, pumpkin pie spice and vanilla. Using a whisk, mix well until completely combined. Scrape down the sides of the bowl and combine again.
- Add the 3 cups of whipped coconut cream and gently fold into the pumpkin mixture. Mix and fold VERY slowly to avoid thinning the coconut cream too much.
- Enjoy with the healthy ginger snaps right away.
FRED'S GINGER SNAPS AND PUMPKIN DIP
Steps:
- Cream together sugar, shortening and eggs, add molasses. Slowly beat in dry ingredients. Roll dough into 1" balls, dip in granulated sugar, and place sugar side up onto greased, floured cookie sheet.
- Bake 15 min in 375 degrees F oven. Remove immediately to cool.
- Mix pumpkin and other remaining ingredients to make dip for the cookies.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GINGERSNAP DIP
I serve this dip in a clean plastic pumpkin at all of our fall church gatherings. It's a nice way to dress up packaged gingersnaps. -Tessie Hughes, Marion, Virginia
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 3 cups.
Number Of Ingredients 5
Steps:
- In a small bowl, beat the cream cheese, confectioners' sugar and pumpkin pie spice until fluffy. Beat in whipped topping until blended. Refrigerate until serving. Serve with gingersnaps.
Nutrition Facts : Calories 158 calories, Fat 7g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 152mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
PUMPKIN FLUFF DIP
This is a very creamy and yummy vanilla pumpkin dip that is served with graham crackers. I like the cinnamon graham crackers best, but you can decide for yourself.
Provided by Tiera Lesley
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 5m
Yield 32
Number Of Ingredients 4
Steps:
- In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.
Nutrition Facts : Calories 65.3 calories, Carbohydrate 8.4 g, Fat 3.6 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 3.1 g, Sodium 98.7 mg, Sugar 6.9 g
PUMPKIN FLUFF DIP
This is a creamy, fluffy pumpkin dip that is served with ginger snaps, vanilla wafers and/or cinnamon graham crackers. Fast and easy to make and great to take to pot luck dinners. You can make this healthier by using fat free/sugar free ingredients.
Provided by Crafty Lady 13
Categories Dessert
Time 35m
Yield 28 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, mix together vanilla pudding mix, cream cheese, pumpkin and pumpkin pie spice.
- Fold in the thawed whipped topping.
- Chill in the refrigerator until serving.
- Serve with ginger snaps, vanilla wafers and/or cinnamon graham crackers.
PUMPKIN DIP
An excellent appetizer for the holidays! Serve with ginger snaps. MMMMM!
Provided by SUE CASE
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 15m
Yield 32
Number Of Ingredients 6
Steps:
- In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving.
Nutrition Facts : Calories 60.9 calories, Carbohydrate 9.4 g, Cholesterol 7.7 mg, Fat 2.5 g, Fiber 0.5 g, Protein 0.7 g, SaturatedFat 1.6 g, Sodium 53 mg, Sugar 8.2 g
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