Spice Cookies with Pumpkin Dip

By carvalhohm

Ingredients

• PUMPKIN DIP:
• 1-1/2 cups butter, 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
• Additional sugar
• 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

Servings 80
Preparation time 20mins
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine the 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 large bowl until smooth. Beat in pumpkin pie filling. Add the sugar, cinnamon and ginger and mix well. Serve with cookies. Store leftover dip in the refrigerator.

Yield: about 20 dozen (3 cups dip).

3 cookies equals 108 calories, 5 g fat (3 g saturated fat), 18 mg cholesterol, 147 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.