A recipe for gingersnap cookies and pumpkin pie dip comes from HGTV.com. This includes two separate recipes with one for the cookies and one for the dip.
Start the pumpkin pie dip by mixing 8 ounces of cream cheese with a 1/4 cup of powdered sugar. Use a hand mixer to get the combination well blended and smooth. Add in 1 15-ounce can of pumpkin puree, 1/2 teaspoon of nutmeg, 1/4 teaspoon of ground cloves and 1 tablespoon of cinnamon. Allow the dip to chill for at least an hour before serving. For a splash of color and additional taste, sprinkle the top with pomegranate seeds before serving.
Begin the gingersnap cookies by preheating the oven to 350 degrees. In a large mixing bowl, blend together 2 cups of all-purpose flour, 2 teaspoons of baking soda, 1 tablespoon of ground ginger, 1/2 teaspoon of salt and 1 teaspoon of cinnamon. After blending well, sift these ingredients into another bowl.
In a different bowl, beat 3/4 cups of shortening until smooth. Slowly mix in 1 cup of sugar, one egg and 1/4 cup of dark molasses. Add in the flour mixture, 1/2 cup at a time until all the mixture is added in and the dough feels doughy. Using your hands, take bits of dough and roll into 1-inch balls, roll in cinnamon and sugar and place on baking sheet.
Bake for 10 minutes or until the edges begin to show cracks. Let cool on a cookie rack, and then serve with the dip.