Spice Cookies with Pumpkin Dip
Submitted by hickeyja on September 21, 2008 at 9:45 pm

DESCRIPTION
Spice Cookies with Pumpkin Dip

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
These spice cookies are wonderful on their own, but even better with the Pumpkin Dip. This recipe makes a ton of cookies, but you need them. They go very fast!

1 1/2 cups (3 sticks) butter or margarine, room temperature
2 cups sugar
2 eggs
1/2 cup molasses
4 cups flour
4 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cloves
1 tsp salt
additional sugar
Pumpkin Dip (see recipe)

Cream together butter and sugar in large mixing bowl with electric beaters. Add eggs, one at a time, beating well after each addition. Add molasses; mix well.

Whisk together flour, baking soda, spices and salt; add to creamed mixture; mix well. Cover and refrigerate overnight.

Shape into 1/2-inch diameter balls; roll in additional sugar. Place 2 inches apart on ungreased baking sheets. Bake at 375„aF 6 minutes or until edges begin to brown. Cool 2 minutes before removing to wire rack.

Prepare pumpkin dip and serve with cookies. Store leftover dip in refrigerator. Makes about 20 dozen cookies, 3 cups dip.

1 package (8 ounces) cream cheese
1 can (18 ounces) pumpkin pie mix
2 cups powdered sugar
1/2 to 1 tsp ground cinnamon
1/4 to 1/2 tsp ground ginger

Beat cream cheese in small mixing bowl until smooth. Add pumpkin pie mix; beat well. Add sugar, cinnamon and ginger; beat until smooth.