Make the gingersnaps: In a small bowl, combine flour, baking soda, salt, and spices. In a separate bowl, beat butter and sugar until evenly creamed. Beat in molasses, egg, milk, and vanilla extract until smooth. Beat flour mixture into liquid until a cookie dough forms. Wrap dough in plastic wrap and chill 1 hour.

Divide chilled dough in half. Roll each half out to 1/4-in thickness on a floured surface, and cut out turkey shapes using a turkey cookie cutter. Place cookies on parchment paper-lined baking sheets.

Bake cookies at 350F 9-10 minutes or until edges begin to turn golden. Cool cookies on a wire cooling rack.

Make the cheesecake dip: Place cream cheese in a medium bowl and beat on medium speed until creamy. Add pumpkin, agave, pumpkin pie spice, and vanilla, beating about a minute until dip is smooth and creamy. Store dip in refrigerator until ready to serve.

Serve gingersnaps with pumpkin cheesecake dip and enjoy!