I’ll be honest–the first time I saw this dip sitting at a church meeting in the middle of some scrumptious cookies, I thought, “Gross–that looks like fry sauce!” But once I dipped my chewy gingersnaps into that pumpkin dip, I was sold.
The lady who brought them gave me permission to post the dip recipe. She found it online and I can find many similar ones, but not any that are exactly this recipe. I’m sure you can use any recipe with cream cheese and pumpkin and it would taste great!
Pumpkin Pie Dip:
- 1 package (8 ounces) cream cheese, softened
- 2 cups confectioners’ sugar
- 1 cup canned pumpkin
- 1/2 cup sour cream
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground ginger
- Gingersnap cookies
In a large bowl, beat cream cheese and powdered sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers. Makes 4 cups.
I use this recipe for my gingersnaps. They are pretty good, but I’m always on the lookout to try a different one. Oh, and on that cookie recipe, I only bake mine for 7 minutes—maybe my oven is hot, but they wouldn’t be chewy if I baked them for as long as that recipe says!