Pumpkin Pie Dip with Gingerbread Cookies

More pumpkin!  Well, since tomorrow is Thanksgiving, I figured one last pumpkin recipe wouldn’t be bad…and this is something that could be served as an appetizer or dessert.  Double whammy.

The first batch of cookies, I made them the standard size with a regular size cookie scoop.  After they came out, I realized that using the mini scoop would be better for making smaller cookies to serve with this dip, so the remaining cookies were smaller…and the perfect size.  This dip was very easy to make, along with the cookies.  Cut up some apple slices and throw in some pretzels along with the cookies with this dip, and you’ll have your guests coming back for more!

Pumpkin Pie Dip Recipe:

1 (15 oz.) can pureed pumpkin

8 oz. cream cheese, softened

2 cups powdered sugar

1 teaspoon cinnamon

Combine sugar and cream cheese in bowl and beat at medium speed with electric mixture until smooth.  Add pumpkin and cinnamon, continue mixing until smooth.  Store in refrigerator for up to 5 days.

Soft Gingerbread Cookies Recipe:

2 1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

3/4 cup butter, softened

1 cup white sugar

1 egg

1 tablespoon water

1/4 cup molasses

2 tablespoons white sugar

Preheat oven to 350 degrees F. Sift together the flour, ginger, baking soda, cinnamon, and salt. Set aside.  In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.  Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.