Print Options

Back to Spice Cookies with Pumpkin Dip >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Spice Cookies with Pumpkin Dip

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

80 ServingsPrep: 20 min. Bake: 10 min./batch

Ingredients

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
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 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

2 of 2

Spice Cookies with Pumpkin Dip (continued)

Directions (continued)

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).

Nutrition Facts: 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.