Mr. Maven and I were newlyweds when I made this recipe for the first time. Our Bishop’s wife (like a pastor or priest, but unpaid) gave all of us newbie’s a little recipe book of her family’s favorites. When I served these cookies and dip after a dinner party one night, I received rave reviews. Our guests couldn’t stop eating them! Right then and there I decided these gingersnaps with pumpkin dip had to be a fall tradition. They’re magical!
Now, these cookies do take a little time to make because you have to refrigerate the dough for an hour before rolling it into balls. So, plan ahead. They’re so worth it!
Also of note, this recipe makes a lot of cookies (it helps save counter space if you have stacking cooling racks like I do). Make some now and freeze some baked ones for a later date. They freeze nicely and should last 2-3 months in a freezer bag. You can also freeze some of the rolled dough so you can have freshly baked cookies when a last minute event comes up (like parent/teacher conferences, your Aunt Martha shows up on your doorstep, a pity party, whatever). Or… when you want your house to smell A-MAZING!
Cinnamon, ginger, cloves, molasses & pumpkin. All the incredible cozy, warm, sweet flavors of fall.
These cookies are not thick, which sometimes can be a deal-breaker for me. Not so with these babies. Lightly rolling them in sugar gives them that crisp, crunchy edge and they’re perfectly chewy in the middle. If you like them crispy all the way through, try baking them 2 minutes longer.
I tried not eating any because I felt like I was coming down with something and sugar isn’t so great for you on the best of days. Sigh…I didn’t win the battle and I had one.
I had to eat the ones that were in the pumpkin dip because they would go soggy. Oh, and the one I took the bite out of for the photo. Oops!
The dip isn’t absolutely necessary, but it does add a little something special and kinda different. So, you’re gonna wanna make it. Just sayin’.
- 1½ cups butter, softened
- 2 cups sugar
- 2 eggs
- ½ cup molasses
- 4 cups + 2 tbsp flour
- 4 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ginger
- 1 tsp cloves
- 1 tsp salt
- 1 8 oz-pkg softened cream cheese (I used low-fat)
- ¼ cup pureed pumpkin
- 1 tsp cinnamon
- ½ tsp ginger
- Cream butter and sugar.
- Add eggs and beat well.
- Add molasses and mix well.
- Combine flour, baking soda, cinnamon, ginger, cloves and salt.
- Add dry to creamed mixture and mix.
- Chill dough for 1 hour or until firm.
- Preheat oven to 375F.
- Form into 2-inch rolls and roll in sugar.
- Bake on cookie sheet at 375F for 12 min.
- Let cool on tray for 2 min before transferring to cooling racks.
- For the dip:
- Mix all ingredients with an electric mixer until smooth.
- Serve with cookies.
- Cover and refrigerate leftover dip for up to 5 days.
Please let me know if you love these cookies as much as we do! Enjoy!
(*Note: The links in this post are Amazon affiliate links, which means I get a little kickback if you buy something through that link. No cost to you, but it does help me to be able to continue creating awesome posts)
