Crispy, thin ginger cookies compliment this whipped pumpkin dip. Perfect as a dessert for your Halloween party, the simple-to-make dip is filled with pumpkin and spices then whipping cream beaten to a light and airy texture. If you don’t have time to bake cookies, store purchased thin and crispy ginger cookies will do the “trick.” Ginger Cookies INGREDIENTS: ¾     cup unsalted butter, room temperature 1 cup brown sugar 1 large egg ¼     cup molasses 2 cups plain flour 2 teaspoons ground ginger 2 teaspoons baking soda 1 teaspoon ground cinnamon ¼     teaspoon cardamom ½     teaspoon salt INSTRUCTIONS: Preheat the oven to 350˚ F. Line two cookie sheets with parchment paper. Using a stand or hand mixer, in a large bowl on medium speed cream the butter and sugar together until the sugar has dissolved into the butter and the mixture is light and fluffy. Add a large egg and mix until combined. Add the molasses and mix well. In a separate bowl,