- 20 mins
0/5
(0 Votes)
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
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).