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+ servings

Pumpkin Cheesecake Dip with Turkey Gingersnaps

Prep Time 1 hour 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings 3 cups dip (2 dozen cookies)


  • 2 cups white whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground pepper
  • 3/4 cup butter softened
  • 3/4 cup coconut sugar or brown sugar
  • 2 tablespoons molasses
  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese softened
  • 1 cup pumpkin puree
  • 1/3 cup agave nectar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract


  • 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!