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Spice Cookies with Pumpkin Dip

 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 + Chilling

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).
Nutritional 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.