Gingersnap Cookies With Pumpkin Dip Recipes

PUMPKIN DIP FOR GINGERSNAPS

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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!

GINGERSNAP DIP

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.

HEALTHY GINGER SNAPS WITH PUMPKIN DIP

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.

GINGERSNAP COOKIES WITH PUMPKIN DIP

Steps:

• 1. Gingersnap Cookies: Cream together butter and brown sugar.
• 2. Stir in molasses and egg until well blended.
• 3. In a separate bowl, combine flour, baking soda, salt, cinnamon, and cloves.
• 4. Add to molasses mixture.
• 5. Roll into 1" balls and roll balls in sugar. Place on ungreased cookie sheets. Bake in preheated oven for 350 degrees, for 10-12 minutes. Cool completely before removing from cookie sheets.
• 6. Pumpkin Dip: In a large mixing bowl, combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients. Refrigerate and store in an airtight container. Serve with gingersnap cookies.