In the bowl of stand mixer fitted with the paddle attachment or a large mixing bowl with an electric hand mixer, beat the cream cheese until smooth. Add the brown sugar, powdered sugar, molasses and vanilla, beating until fluffy and sugar has started to dissolve.

Stir in the ginger, cinnamon, nutmeg, cloves and salt until evenly fixed.

Fold in the Cool Whip until no streaks remain.

Dip can be served immediately, but is best when chilled for 30-60 minutes.

Sprinkle with additional ground cinnamon or crumbled gingersnaps on top and your favorite dippers.

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