I needed to bring some sort of treat to a meeting last night and for some reason was completely fixated on cookies and dip. Now, in retrospect, cookie dip is kind of like chip dip in the manner that you can't just stop with one. Which is all good except you don't necessarily want to be eating cookies with wild abandon like you would say a potato or taco chip. It gets a bit filling (and just a teensy bit fattening) after a while. I would highly suggest maybe serving not only cookies, but perhaps apple slices for dipping as well for those who don't want to have to put their regular clothes away in favour of sweat pants for the rest of the holiday season.
Further more, I would just like to state for the record, right here and right now, that I have been a life long fan of all things pumpkin. Loaf, cake, muffins, cookies, pie, roasted, stuffed, cooked and pureed by the spoonful - it really doesn't matter. I wholeheartedly love the stuff. I just feel I need people to know I'm not just hopping on the Pumpkin Spice bandwagon because it's the in thing to do.
But, before I get totally off track lets get back to cookie dip (mental note to self: remember healthy options here... it could be fruit dip too. Really. It could.). This is so easy and quick to make, which possibly makes it a very dangerous recipe to have in your possession depending on your love of pumpkin and the level of your snacking will power. You decide for yourself.
Without further ado I'd like to present Pumpkin Cheesecake Dip and Gingersnap Cookies:
Pumpkin Cheesecake Dip
1/2 of 250g pkg cream cheese, softened
1/2 cup brown sugar
1 cup pumpkin puree (not pie filling)
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp of nutmeg
Put all ingredients in blender and blend until smooth. Pour into a bowl and garnish if desired with a sprinkle of nutmeg or cinnamon. Serve with cookies or fruit.
2 cups flour
1 TBSP ginger
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 cup butter or margarine
1/4 cup shortening
1 cup sugar
1/4 cup molasses
1/4 cup sugar, reserved for later
1 tsp cinnamon, reserved for later
Preheat oven to 350F/175C
Sift together flour, ginger, baking powder, cinnamon and salt in a bowl, set aside. In a separate large bowl, combine the remaining ingredients (except reserved sugar and cinnamon) and cream together until smooth. Slowly mix sifted flour mixture into the large bowl, mix well using your hands if necessary until completely combined. In a small bowl combine reserved sugar and cinnamon and then shape dough into 1" balls. Roll balls in the cinnamon and sugar then bake on an ungreased cookie sheet for 10 minutes. Remove from pan and cool on wire rack. Note: cookies will still be quite soft when being removed from the pan, but harden up nicely as they cool. Store in an airtight container.