November 19, 2012

Pumpkin Fluff Dip & Gingersnaps

I love cooking, and I love everything seasonal.  I try to squeeze in as many pumpkin recipes during the fall as I can.  This recipe is always a hit and it's quick to prepare. My sister gave me this recipe, but I couldn't find it when I tried to make it the other day so I googled the ingredients and found it at allrecipes.com. This recipe makes a TON.  I usually end up halving it.


Pumpkin Fluff Dip
1 (15 oz.) can pumpkin
1 (5 oz.) pkg. instant vanilla pudding mix
1 (16 oz.) Cool Whip
1 tsp. pumpkin pie spice

Mix pumpkin, pudding mix, and pumpkin pie spice together.  Fold in Cool Whip.  Chill until ready to serve.

I've always used cinnamon graham crackers with this dip, but I didn't have any so we used the gingersnap cookies I'd made.  I'm glad I didn't have the graham crackers because I think I like the gingersnaps better.  I've also seen apple slices used for dipping.

My best friend gave me this gingersnap recipe years ago and I use it constantly.  They are amazing on their own, but they are also great with pumpkin ice cream,  cream cheese frosting, and now pumpkin fluff dip.


Gingersnaps
1/2 C. butter
1/4 C. vegetable oil
1 C. brown sugar
1/4 C. molasses
1 egg
2 1/4 c. flour
2 tsp. soda
1/2 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves

Cream the first five ingredients until fluffy.  Sift the dry ingredients together.  Stir dry ingredients into the molasses mixture.  Form into balls.  Roll in sugar (I always use turbinado sugar (sugar in the raw)).  Place 2 inches apart on cookie sheet and bake at 375° for 9-11 minutes.

Now I just have a few more days to get all my pumpkin cravings out of the way.  I don't know about you, but once December hits I'm all about peppermint!  Maybe I need to come up with a peppermint fluff dip.  What are your favorite peppermint recipes?

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