Easy Pumpkin Cookie Dough Dip | Healthy Pumpkin Spice Dip
Fall Pumpkin Cookie Dip with Chocolate Chips ???? Have you gotten into the Fall spirit yet? If not, consider this your invitation to the pumpkin party! This Pumpkin Cookie Dough Dip is out-of-this-world delicious and nutritious. INGREDIENTS????
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???? INGREDIENTS:
1 cup pure pumpkin puree
3 tablespoons maple syrup
2 tablespoons coconut flour
2 tablespoons peanut butter or nut-free butter, melted
½ teaspoon cinnamon
Optional: chocolate chips
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How to Make Pumpkin Cheesecake Cookies
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PUMPKIN CHEESECAKE COOKIES
Ingredients
For the cookie dough:
* 1/2 cup butter, melted
* 1/4 cup brown sugar
* 1/2 cup white sugar
* 1 teaspoon vanilla extract
* 6 tablespoons pureed pumpkin (canned)
* 1 1/2 cups all purpose flour
* 1/4 teaspoon salt
* 1/4 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1 1/2 teaspoons cinnamon
* 1/2 teaspoon nutmeg
* 1/2 teaspoon cloves
* 1/4 teaspoon allspice
For the cheesecake filling:
* 6 ounces cream cheese at room temperature
* 3 tablespoons powdered sugar
* 1/2 teaspoon cinnamon
For the topping:
* 2 tablespoons granulated sugar
* 1/2 teaspoon cinnamon
Instructions
For the cheesecake filling:
* Mix together the cream cheese, powdered sugar and cinnamon until well blended, and set aside.
For the cookie dough:
* Preheat your oven to 350 degrees Fahrenheit.
* In a large bowl, combine the melted butter, brown sugar, white sugar, vanilla and pureed pumpkin with a wire whisk until smooth.
* Add the flour, salt, baking powder, baking soda, and spices.
* Combine everything together with a rubber spatula, scraping down the sides of the bowl and mixing just until combined.
For assembly:
* Roll approximately 2 tablespoons of dough into a ball and flatten it out in your hand. Repeat with all the dough and place the flattened balls on a baking sheet lined with parchment paper. You should end up with 24 flattened dough rounds.
* Divide the cheesecake filling into 12 equal parts and place one dollop each on 12 of the flattened dough rounds. Each dollop should be approximately 1 tablespoon.
* Add another dough round on top of each of the rounds with the cheesecake filling and press the edges together to keep the cheesecake filling inside.
* Mix the sugar and cinnamon together and dip the tops of each of the cookies into the cinnamon sugar. Discard any leftover cinnamon sugar.
* Arrange cinnamon sugar-side up on the baking sheet with 4-5 inches between the cookies as they will spread as they bake (use two baking sheets, if necessary).
* Bake at 350 degrees for about 10-13 minutes, just until the tops of the cookies lose their shine.
* Leave the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
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Pumpkin Cream Cheese Dip (with clear step by step instructions & pictures in link)
When you need a super easy 5-minute dessert for a fall or autumn event, Pumpkin Cream Cheese dip is perfect! Dig into this pumpkin spice dip recipe with crispy gingersnaps, or choose a healthier route and make pumpkin cream cheese dip for apples.
Printable recipe card:
Ingredients
8 ounces cream cheese softened
1 cup pure pumpkin puree
¼ cup brown sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 cup powdered sugar
For dipping:
ginger cookies
sliced apples
Instructions
Place cream cheese in a mixing bowl and beat with an electric mixer until smooth.
Add in the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract.
Mix until combined.
Gradually add in the powdered sugar and mix until incorporated.
Cover and chill for at least 30 minutes.
Serve with gluten-free ginger cookies and sliced apples.
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Chewy Ginger Molasses Cookies Recipe
Hands down, these Ginger Molasses Cookies are the greatest in the entire world. They’re soft, chewy, and come full of ginger-molasses flavor! This is going to be your new favorite spice cookie — guaranteed!
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You can print out the recipe here:
When TAK was an at-home bakery, I made thousands of these cookies. They were a holiday staple for my customers and they’re still a holiday staple in our home. Now, they can be one in yours!
Their salty-sweet nature makes them absolutely addictive. And that soft, chewy interior in combination with that crunchy sugar on top just cannot be beaten!
So we’re going to start with the cookie dough, I’ve got lots of great tips for y’all along the way so be sure to watch the video to the end!
INGREDIENTS:
* 2 1/2 cups all-purpose flour
* 2 teaspoons ground ginger
* 1 teaspoon ground cinnamon
* 1 teaspoon baking soda
* 1 teaspoon fine sea salt
* 1/2 teaspoon ground cloves
* 1 cup light brown sugar packed
* 3/4 cup + 2 tablespoons canola oil
* 1/3 cup dark molasses
* 1 large egg
* 1/2 cup coarse sugar crystals if desired
HOW TO MAKE GINGER MOLASSES COOKIES
1. Whisk together flour, baking soda, and spices.
2. Mix brown sugar, molasses, oil, and egg.
3. Add dry ingredients to wet ingredients.
4. Scoop, roll in sugar, and bake!
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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
Easy Pumpkin Dip Recipe for Fruit/Cookies
Creamy luscious pumpkin dip stuffed inside of a sugar pumpkin. Cute & sweet ;)
And tomorrow, I'll show you what to do with all those seeds.
Ingredients:
8 oz room temperature marscarpone {or cream cheese}
2 tb heavy cream
1 ts vanilla extract
1/4 c pumpkin puree
1/4 c maple syrup
1/2 tb pumpkin spice
2 tb powdered sugar
1 sugar pumpkin
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Your Squishy Monster ^.~
Pumpkin Spice S'Mores Dip #pumpkinspice #pumpkinseason #pumpkin #fallrecipe #smores #smoresdip