Tuesday, October 2, 2012

gingerbread cookies with pumpkin spice dip


If your home was anything like mine growing up, there are certain foods that immediately jump to mind when thinking about certain seasons, holidays, and/or events. In our family, Christmas requires homemade cinnamon roll 'wreaths', summer equals strawberry pie, my birthday can't be celebrated without German chocolate cake, and fall calls for gingerbread cookies with pumpkin dip. (Sidenote: Contrary to reasonable misconception, we do, indeed, eat foods other than dessert. I promise.)

When I made these cookies as a special treat for my coworkers, my roommate walked into the kitchen and exclaimed, "It smells like fall in here!" Then she took a bite of one and said, "They're the perfect combination of soft and chewy." I'm not sure I need to say anything more. Chewy gingerbread cookie + pumpkin cream cheese dip = success.

Gingerbread Cookies with Pumpkin Spice Dip
Yield: enough to help a whooole lot of people celebrate fall

For the cookies:
1 1/2 cups butter, softened
2 cups sugar
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon cloves
1 teaspoon salt
additional sugar

For the dip:
4 ounces cream cheese, softened
1 cup canned pumpkin pie mix
1 cup confectioners' sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger

Preheat the oven to 375°F. 

In a large mixing bowl, cream the butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the molasses; mix well. In a second bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Add to the creamed mixture and mix well. Chill overnight.

Shape into 1/2 inch balls and roll in sugar. Place 2 inches apart on an ungreased baking sheet. Bake for 6 mintues or until the edges begin to brown. Cool for 2 mintues before removing to a wire rack.

For the dip, beat the cream cheese in a mixing bowl until smooth. Add the pumpkin, mixing well. Add the sugar, cinnamon, and ginger, beating until smooth. Serve with the cookies, storing any leftover dip in the refrigerator.

From Taste of Home

11 comments:

  1. I live in Japan and I know what canned pumpkin is but what is canned pumpkin pie mix? Do you mean just canned puréed pumpkin or something with spices in it already?

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  2. I second Pamela. Libby's OK? Also, how do you think this would work out with whole wheat flour? I'm thinking they'd likely be a bit more dense -- which fits with fall, anyhow. What's your experience with using whole wheat in cookies?

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