Pumpkin Spice Dip With Homemade Minisnaps

• Pumpkin Spice Dip
• 1 Can Pumpkin Puree
• 2 8 Ounce pkgs. Soft Cream Cheese
• 1 cup Powdered Sugar
• 1/2 teaspoon Kosher Salt
• 1/4 teaspoon Ground Ginger
• 1/4 teaspoon Ground All Spice
• 1/4 teaspoon Fresh Nutmeg
• 1/2 teaspoon Orange Zest
• Minisnaps
• 3/4 cup Room temperature Unsalted Butter
• 3/4 cup Raw Cane Sugar
• 1/2 cup Molasses
• 1 teaspoon Ground Ginger
• 1/2 teaspoon Ground Cinnamon
• 1/2 teaspoon Clove Powder
• 1/2 teaspoon Freshly Ground Nutmeg
• 1 tablespoon Honey
• 1 1/2 cups All-Purpose Flour

1. Mix all ingredients in a standing mixer until you get a smooth consistency.
2. Preheat oven to 300 degrees and line baking sheets with parchment paper.
3. In a pot over medium heat, combine butter, sugar, molasses, ginger, cinnamon, clove powder, nutmeg and cook until melted and blended well. Remove from the heat and add to the flour and beat until smooth.
4. Using teaspoon, drop the dough onto the parchment covered baking sheet Bake for 12 - 14 minutes until done. Remove and cool on a rack.
5. Serve minisnaps with pumpkin dip.

pumpkin spice, pumpkin puree, cream cheese, powdered sugar, kosher salt, ground ginger, spice, fresh nutmeg, orange zest, minisnaps, butter, sugar, molasses, ground ginger, ground cinnamon, clove powder, freshly ground nutmeg, honey, allpurpose

Taken from food52.com/recipes/8091-pumpkin-spice-dip-with-homemade-minisnaps (may not work)