Author Notes
When I think holiday, I think pumpkin and spice. I also love gingersnaps, so I thought I would put the two together for this dish. The dip is made unique by adding a bit of orange zest and making the gingersnaps mini and from scratch. For a clever way to serve the dip, scoop out the insides of a small pumpkin and serve the dip inside the pumpkin. —Table9
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Ingredients
- Pumpkin Spice Dip
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1
Can Pumpkin Puree
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2
8 Ounce pkgs. Soft Cream Cheese
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1 cup
Powdered Sugar
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1/2 teaspoon
Kosher Salt
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1/4 teaspoon
Ground Ginger
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1/4 teaspoon
Ground All Spice
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1/4 teaspoon
Fresh Nutmeg
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1/2 teaspoon
Orange Zest
- Minisnaps
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3/4 cup
Room temperature Unsalted Butter
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3/4 cup
Raw Cane Sugar
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1/2 cup
Molasses
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1 teaspoon
Ground Ginger
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1/2 teaspoon
Ground Cinnamon
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1/2 teaspoon
Clove Powder
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1/2 teaspoon
Freshly Ground Nutmeg
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1 tablespoon
Honey
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1 1/2 cups
All-Purpose Flour
Directions
- Pumpkin Spice Dip
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Mix all ingredients in a standing mixer until you get a smooth consistency.
- Minisnaps
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Preheat oven to 300 degrees and line baking sheets with parchment paper.
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In a pot over medium heat, combine butter, sugar, molasses, ginger, cinnamon, clove powder, nutmeg and cook until melted and blended well. Remove from the heat and add to the flour and beat until smooth.
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Using teaspoon, drop the dough onto the parchment covered baking sheet Bake for 12 - 14 minutes until done. Remove and cool on a rack.
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Serve minisnaps with pumpkin dip.
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