Yum, yum, yum! Double delicious on this one! The whip is awesome and the gingersnaps are the best ever because they're fresh and homemade. Enjoy!
For pumpkin whip:
-1 (3.4 oz) package instant butterscotch pudding mix
-1 1/2 cups cold milk
-1 tsp pumpkin pie spice
-1 cup canned pumpkin
-1 1/2 cups whipped topping, thawed
For gingersnaps (makes about 3 dozens):
-1 stick butter, at room temperature
-1 cup brown sugar
-1/4 cup molasses
-1 tsp baking soda
-1 Tbs ground ginger
-1/2 tsp cinnamon
-a pinch of ground cloves
-2 cups flour
-1/2 cup granulated sugar
First, prepare the whip. Beat pudding and milk until smooth and thick. Blend in spice and pumpkin. Mix well. Fold in the whipped topping. Scoop into dessert dishes and set in the fridge for at least 2 hours.
Meanwhile, make the cookies.
Preheat the oven to 350 F. Line 3 cookie sheets with parchment paper and set aside.
cream the butter with the brown sugar until light and fluffy. Add the molasses and egg and beat until smooth. Add the baking soda, ginger, cinnamon and cloves and mix well. Add the flour, 1/2 cup at a time and mix until well blended.
Pinch off a little dough and roll it into a 1-inch ball. Roll it through the granulated sugar and place it on the prepared sheet. Repeat with remaining dough.
Bake in preheated oven for about 11 minutes or until the top is cracked. Remove from the oven and let it sit for about 10 minutes. Enjoy!