Spice Cookies with Pumpkin Dip 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 Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Spice Cookies with Pumpkin Dip cont. 1/2 to 1 teaspoon ground cinnamon 1/4 to 1/2 teaspoon ground ginger 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. Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008

	Spice Cookies with Pumpkin Dip Store leftover dip in the refrigerator. Yield: about 20 dozen (3 cups dip). Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008