Printable | Taste of Home

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
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

Printed from tasteofhome.com Sep 5, 2008

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Spice Cookies with Pumpkin Dip cont.

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).