Saturday, November 1, 2008

Gingersnaps with Pumpkin Butter Sauce

My sister wanted this recipe, so I thought I would post it for anyone else who is interested. I got this recipe from friends, Keri & Misty. I love these cookies (and I don't usually like store bought gingersnaps,) but these are soft and wonderful and the pumpkin butter sauce is to die for. It doesn't actually even have butter in the sauce (it's cream cheese.) So if you decide to try it - enjoy! Sorry I don't have a picture.


1/2 cup shortening
1 egg
1/4 cup butter
1 cup brown sugar
1/4 cup dark molasses

2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1 & 1/2 tsp. ground ginger
1 tsp. ground cloves

Refrigerate for 1 hour. Roll into walnut size balls and roll in sugar to coat. Bake at 350 degrees for 8-9 minutes. Do not over cook.

Pumpkin Butter Sauce:
(1) 15 oz. can pumpkin pie filling
2 cups powdered sugar
(1) 8 oz. package cream cheese, softened
1 tsp. cinnamon
1 tsp. sugar

Blend all ingredients together.

Serve sauce in a bowl, next to the plate of cookies. To eat, spread on one side of cookie and enjoy.


Amanda said...

This post makes me want to are not helping me lose those post-pregnancy pounds :)

b davis said...

Yum! I am so making these - probably tonight.