Spice Cookies with Pumpkin Dip - from www.tasteofhome.com

By TFerg

Ingredients

• PUMPKIN DIP:
• 1-1/2 cups butter or margarine, softened
• 2 cup sugar
• 2 eggs
• 1/2 cup molasses
• 4 cups all-purpose flour
• 4 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon each ground ginger and cloves
• 1 teaspoon salt
• 1 package (8 ounces) cream cheese, softened
• 2 cups pumpkin pie filling
• 2 cups confectioners' sugar
• 1/2 to 1 teaspoon ground cinnamon
• 1/4 to 1/2 teaspoon ground ginger

Details

Preparation time 20mins
Adapted from tasteofhome.com

Preparation

Step 1

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.

Add molasses; mix well.

Combine flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well.

Chill overnight.

Shape into 1/2-in. balls; roll in sugar.

Place 2 in. apart on ungreased baking sheets.

Bake at 375° for 6 minutes or until edges begin to brown. Cool for 2 minutes before removing to a wire rack.


For dip:
Beat cream cheese in a mixing bowl until smooth.

Add pumpkin pie mix; beat well.

Add sugar, cinnamon and ginger; beat until smooth.

Serve with cookies. Store leftover dip in the refrigerator.

Yield: about 20 dozen (3 cups dip).