Gingersnaps and Pumpkin Dip

This is a dessert that I fix EVERY fall.  The gingersnaps are chewy and delicious and the pumpkin dip tastes like a very sweet pumpkin pie!  YUM YUM..

Gingersnaps

1 cup vegetable shortening

1 cup sugar

1 egg, beaten

1/4 cup unsulphured molasses

2 cups all-purpose flour

1/4 teaspoon salt

1 tablespoon baking soda

1 1/2 teaspoon cinnamon

1 1/2 teaspoon ground cloves

1 1/2 teaspoon ginger

Sugar (optional) 

Cream together shortening and sugar.  Beat in egg and molasses.  Sift flour, baking soda, cinnamon, ground cloves and ginger together in a bowl.  Add molasses mixture and blend well. Chill cookie dough for at least 1 hour.  Then using your hands, roll the dough into 1-inch balls. Bake on ungreased cookie sheets for 7 minutes.  Cool on wire racks.  If desired, (I always do this.  It forms a nice crust on the tops) roll dough balls in sugar before baking.  Bake at 350. 

Yields about 4 dozen.

Pumpkin Dip

2 8oz. packages of cream cheese, softened

15 oz. can of pumpkin

1/2 teaspoon pumpkin pie spice

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

1 lb. powdered sugar

Blend cream cheese with mixer until smooth.  Add pumpkin and spices to cream cheese mixture, fold in powdered sugar.  Chill before serving.

NOTE:  I always 1/2 the pumpkin dip recipe because it makes so much.  

HAPPY FALL!