Crispy, thin ginger cookies compliment this whipped pumpkin dip. Perfect as a dessert for your Halloween party, the simple-to-make dip is filled with pumpkin and spices then whipping cream beaten to a light and airy texture. If you don’t have time to bake cookies, store purchased thin and crispy ginger cookies will do the “trick.”
¾ cup unsalted butter, room temperature
1 cup brown sugar
1 large egg
¼ cup molasses
2 cups plain flour
2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
¼ teaspoon cardamom
½ teaspoon salt
Preheat the oven to 350˚ F. Line two cookie sheets with parchment paper.
Using a stand or hand mixer, in a large bowl on medium speed cream the butter and sugar together until the sugar has dissolved into the butter and the mixture is light and fluffy. Add a large egg and mix until combined. Add the molasses and mix well. In a separate bowl, whisk together the flour, ginger, baking soda, cinnamon, cardamom, and salt. With the mixer on low, add the dry ingredients to the creamed butter mixture a little at a time until a dough forms. Refrigerate for three hours or overnight.
On a lightly floured surface, roll out the dough to about 1/8” thick and cut out cookies with cookie cutters. Transfer to the prepared cookie sheets, place in the oven and bake for 10 minutes or until golden brown. Makes 36 cookies.
1 cup canned pure pumpkin puree
⅔ cup packed light brown sugar
2 ounces cream cheese, at room temperature
½ teaspoon ginger
½ teaspoon cinnamon
¼ teaspoon allspice
⅛ teaspoon fresh grated nutmeg
Pinch ground cloves
½ teaspoon vanilla
¾ cup heavy cream
⅛ teaspoon xathan gum (optional)
In a food processor combine the pumpkin puree, light brown sugar, cream cheese, ginger, cinnamon, all spice, nutmeg, cloves, and salt; process until very smooth. Add the heavy cream, vanilla, and xanthan and continue to process until very thick. Transfer to a dip bowl and keep refrigerated until ready to serve. Serve with the ginger cookies.