Gingersnaps with Pumpkin Dip

These are super easy and will make your house smell like FALL!!!!

3/4 cup of Crisco

1 cup of brown sugar

1/4 cup of molasses

1 egg

2 1/2 cups of flour

2 teaspoons of baking soda

1/2 teaspoon salt

1 teaspoon ground ginger

1 teaspoon cinnamon

1/2 teaspoon cloves

Cream the Crisco and the sugar. Add the egg and the molasses. Add all the dry ingredients. Scoop on to a cookie sheet lined with parchment and bake at 375 degrees for 8-10 minutes for a chewy cookie and 10-12 minutes for a crisper cookie.

Pumpkin Dip...allow time (a couple of hours) for it to set up before serving...I hollowed out a little pumpkin and filled it with the dip!

Cream an 8 ounce block of room temperature cream cheese...add the following:

2 cups of powdered sugar

1 teaspoon of cinnamon

1/2 teaspoon of ground ginger

When mixed, add a can of pumpkin pie filling (it's a big can...not solid pumpkin!) Stir all together and let chill for a couple of hours.