Thanks to the Parker's for these recipes!

Ginger snaps and pumpkin dip....

2 c. flour
2 t. baking soda
2 t. cinnamon
1 1/2 t. ground ginger
1 t. ground cloves
3/4 c. butter, softened
1 c. brown sugar
1 egg
1/4 c. molasses
Cream together butter and brown sugar. Add egg and molasses, beat until light and fluffy. Add dry ingredients. Refrigerate for at least 1 hour. Roll dough into walnut sized balls and roll in sugar. place on cookie sheets lined with parchment paper. Bake at 350 for 8-10 minutes. Dip in pumpkin dip.
Pumpkin dip:
15 oz. can of pumpkin
2 c. powdered sugar
8 oz. cream cheese
1 t. cinnamon
1 t. sugar
Cream together and keep in fridge.