Ginger snaps & Pumpkin dip

Ginger Snaps:

Preheat oven 350 degrees

2cups flour
1 Tablespoon ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt

Sift together in a bowl. Set aside.

3/4 cup butter
1 cup white sugar
1 egg
1/4 cup molasses

mix butter til creamy gradually beat in sugar, egg and molasses. Sift 1/3 of the flour mixture into butter mixture at a time.

I used a cookie scoop, halved the dough from that and rolled it in sugar (with a little cinnamon)
Place 1" apart on an ungreased cookie sheet and cook for about 7 min. til tops are rounded and slightly cracked. Cool and dip (and by dip I mean SCOOP) in pumpkin dip....SOOOOOOOOOO YUMMY!


Pumpkin dip:

8oz cream cheese softened
2 cups powdered sugar
15oz canned pumpkin
1 Tablespoon pumpkin spice
1/2 teaspoon ginger

Blend together cream cheese and powdered sugar til smooth. Add remaining ingredients chill 30 min or til ready to serve.