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Ingredients
- PUMPKIN DIP:
- 1-1/2 cups butter or margarine, softened
- 2 cups 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
- Additional sugar
- 1 package (8 ounces) cream cheese, softened
- 1 can (18 ounces) pumpkin pie mix
- 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).