Spice Cookies with Pumpkin Dip Recipe
Spice Cookies with Pumpkin Dip Recipe photo by Taste of Home

Spice Cookies with Pumpkin Dip Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch + Chilling
MAKES:80 servings
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch + Chilling
MAKES: 80 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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).
Originally published as Spice Cookies with Pumpkin Dip in Taste of Home October/November 1995, p25

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.

Reviews for Spice Cookies with Pumpkin Dip

AVERAGE RATING
   (42)
RATING DISTRIBUTION
5 Star
 (39)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 11, 2014

These were really good but mine came out FLAT? WHY? It's like too much liquid. Please if you have a answer ????

MY REVIEW
Reviewed Oct. 12, 2013

Amazing! These cookies stay soft forever! They taste like a mini pumpkin pie with gingerbread crust.

MY REVIEW
Reviewed Sep. 30, 2013

I have been making these for several years around Thanksgiving time. They have become a tradition as my nieces say. They freeze well, too.

MY REVIEW
Reviewed Jun. 3, 2013

This has been a favorite in my home since it originally came out in the magazine in 1995.

MY REVIEW
Reviewed Dec. 20, 2012

Every time i makes these they are gone before i know it absolutely delicious

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