Spice Cookies with Pumpkin Dip
Taste of Home
- try a FREE ISSUE today!
My husband and two kids are sure to eat the first dozen of these cookies, warm from the oven, before the next tray is even done. A co-worker gave me the recipe for the pumpkin dip, which everyone loves with the cookies.
-Kelly McNeal, Derby, Kansas
SERVINGS: 80
CATEGORY: Appetizer
METHOD: Baked
TIME: Prep: 20 min. Bake: 10 min./batch
Ingredients:
- 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
- PUMPKIN DIP:
- 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
Directions:
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).