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.Learn more about Cooking