In a large mixing bowl cream butter,sugar.
Add eggs one at a time, beating well.
Add molasses mix well.
Combine flour,soda,pumpkin spice and salt.
Add to creamed mixture and mix well.
Chill overnight.
Shape into 1/2 in.
balls, roll in sugar.
Place on ungreased baking sheet.
Bake 375 for 6 minutes or till edges are brown.
FOR DIP:Beat cream cheese till smooth,add pumpkin mix beat well,add sugar and spices beat untill smooth.
store leftover dip in the refrigerator.
Makes 3 cups dip.
Cream powdered sugar and powdered sugar together. Add remaining ingredients and mix well. Chill. Dip ginger snaps in pumpkin dip. Deli snaps are best.
Preheat oven to 350\u00b0F. Arrange bread on baking sheets and brush with oil. Bake for 5 mins, allow to cool and break into pieces. Set aside. Leave oven on at same temperature.
To make salsa, combine all ingredients in a bowl. Season to taste.
To make pumpkin dip, bake pumpkin for 25-30 mins. Allow to cool. Place in a food processor with remaining ingredients. Process until smooth. Season to taste.
To make tzatziki, in a bowl, combine all ingredients. Season to taste.
Arrange dips in bowls on a platter. Serve with baked bread.
Beat cream cheese at medium speed with an electric mixer until creamy.
Gradually add sugar, beating well.
Stir in pumpkin, cinnamon, and nutmeg.
Serve immediately, or cover and chill.
Serve dip with gingersnap cookies.
easoning blend,garlic powder, and pumpkin pie spice -- test seasoning and
Roast a whole butternut pumpkin.
When soft, scoop out the flesh and mash or process before adding a teaspoon of ground cumin, crunchy peanut butter and a splash of chilli sauce to taste.
Add a drizzle of olive oil, and stir well.
Serve in a bowl with crackers or pita bread.
Combine confectioners sugar and cream cheese in mixer bowl; beat until well blended.
Add cinnamon, ginger and pumpkin pie filling; mix well.
Chill until serving time.
Slice off top of pumpkin.
Cut out center, leaving shell.
Place cold dip in pumpkin shell.
Serve with gingersnaps.
egrees.
For the dip, put peanut butter, pumpkin, honey and 1
In a small bowl beat cream cheese and sugar until well blended.
Add pumpkin, syrup and cinnamon; beat until smooth. Refrigerate until ready to serve.
Serve as a dip with animal crackers and assorted cut up fruit.
Mix ingredients together.
Serve with apples slices and ginger cookies to dip.
This recipe make a lot.
You can save half of the dip to serve another time.
In small mixing bowl, beat cream cheese and sugar until well blended.
Add pumpkin, syrup and cinnamon; beat until smooth. Refrigerate until ready to serve.
Serve as dip with fruit and cookies.
Yields 1 1/2 cups.
In a large mixing bowl, combine sugar and cream cheese.
Beat until well blended.
Beat in remaining ingredients.
Store in an airtight container in the refrigerator.
To serve, let it soften and put into a very small, hulled out pumpkin with gingersnap cookies around the pumpkin.
Preheat oven to 350 degrees F (175 degrees C).
Beat pumpkin, cream cheese, brown sugar, and pumpkin pie spice together in a bowl until creamy; pour into a 9x9-inch square pan; top with pecans and marshmallows.
Bake in the preheated oven until bubbling, about 12 minutes.
In small mixing bowl, beat cream cheese and sugar until well blended.
Add pumpkin, syrup and cinnamon.
Refrigerate until ready to serve.
Serve as dip with fruit and cookies. (Preparation time:
10 minutes.)
Mix mascarpone cheese, pumpkin puree, and cinnamon together in a bowl; add mashed apples and orange juice concentrate and stir until smooth. Refrigerate dip until chilled, about 1 hour.
COMBINE pumpkin, cream cheese and jalapeno juice in medium bowl.
Spread into 8-inch square baking dish.
COMBINE sour cream, chiles, jalapenos and garlic salt in small bowl.
Spread over pumpkin mixture.
Top with tomato, olives, green onions and red onion.
Cover; refrigerate for 2 hours.
Serve with tortilla chips.
Mix all together.
Chill.
Use as a dip for gingersnaps or any choice of cookie.
Also, good with pound or angel food cake.
Beat cream cheese in a bowl with an electric mixer until smooth; mix in pumpkin puree until smooth. Stir confectioners' sugar and pumpkin pie spice into mixture until evenly mixed; fold in whipped topping. Cover bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours.
Blend confectioners' sugar and cream cheese together in a bowl using an electric mixer. Add pumpkin, pumpkin pie spice, vanilla extract, and ground ginger; beat until smooth.
In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving.