Gingersnap Cookies With Creamy Pumpkin Dip

• 4 cups Flour
• 2 Tablespoons Ground Ginger
• 1 Tablespoon Baking Soda Plus One Teaspoon
• 2 teaspoons Ground Cinnamon
• 1 teaspoon Salt
• 1-1/2 cup Shortening
• 2 cups Sugar
• 2 whole Eggs
• 1/2 cups Molasses
• 1 Tablespoon Fresh Grated Ginger
• 2/3 cups Cinnamon Sugar, For Rolling Cookies In
• _____
• FOR THE PUMPKIN DIP:
• 15 ounces, weight Canned Pure Pumpkin
• 8 ounces, weight Cream Cheese
• 2 cups Powdered Sugar
• 1 teaspoon Cinnamon
• 1/2 teaspoons Ground Ginger
• 1/4 teaspoons Ground Cloves

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sift the flour, ground ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
3. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Grate in fresh ginger. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1-inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
4. Bake in the preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
5. To make the pumpkin dip, mix pure pumpkin puree with cream cheese. Mix in powdered sugar, cinnamon, ground ginger, and cloves. Mix well and serve with cookies!

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Taken from tastykitchen.com/recipes/desserts/gingersnap-cookies-with-creamy-pumpkin-dip/ (may not work)