Spice Cookies with Pumpkin Dip Recipe

5 36 56
Spice Cookies with Pumpkin Dip Recipe
Spice Cookies with Pumpkin Dip Recipe photo by Taste of Home
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Spice Cookies with Pumpkin Dip Recipe

Read Reviews
5 36 56
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
Featured In: 25 Best Fall Desserts
MAKES:
80 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + chilling
MAKES:
80 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + chilling

Ingredients

  • 1-1/2 cups butter, softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 1/2 cup molasses
  • 4 cups all-purpose flour
  • 4 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon salt
  • Additional granulated sugar
  • PUMPKIN DIP:
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups canned pumpkin pie mix
  • 2 cups confectioners' sugar
  • 1/2 to 1 teaspoon ground cinnamon
  • 1/4 to 1/2 teaspoon ground ginger

Directions

Cream butter and granulated sugar until light and fluffy. Beat in eggs and molasses. Combine next six ingredients; add to creamed mixture and mix well. Chill overnight.
Shape into 1/2-in. balls; roll in additional sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° until edges begin to brown, about 6 minutes. Cool 2 minutes before removing to a wire rack.
For dip, beat cream cheese until smooth. Beat in pumpkin pie mix. Add confectioners' sugar, cinnamon and ginger; mix well. Serve with cookies. Refrigerate leftover dip. 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 each: 108 calories, 5g fat (3g saturated fat), 18mg cholesterol, 147mg sodium, 16g carbohydrate (10g sugars, 0 fiber), 1g protein.

  • 1-1/2 cups butter, softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 1/2 cup molasses
  • 4 cups all-purpose flour
  • 4 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon salt
  • Additional granulated sugar
  • PUMPKIN DIP:
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups canned pumpkin pie mix
  • 2 cups confectioners' sugar
  • 1/2 to 1 teaspoon ground cinnamon
  • 1/4 to 1/2 teaspoon ground ginger
  1. Cream butter and granulated sugar until light and fluffy. Beat in eggs and molasses. Combine next six ingredients; add to creamed mixture and mix well. Chill overnight.
  2. Shape into 1/2-in. balls; roll in additional sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° until edges begin to brown, about 6 minutes. Cool 2 minutes before removing to a wire rack.
  3. For dip, beat cream cheese until smooth. Beat in pumpkin pie mix. Add confectioners' sugar, cinnamon and ginger; mix well. Serve with cookies. Refrigerate leftover dip. Yield: about 20 dozen (3 cups dip).
Originally published as Spice Cookies with Pumpkin Dip in Taste of Home October/November 1995, p25

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Reviews forSpice Cookies with Pumpkin Dip

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MY REVIEW
agalleske User ID: 3525705 260993
Reviewed Feb. 8, 2017

"I thought they were very good. I also made the Cinnamon Snaps from this website. Both recipes were almost identical except this one called for granulated sugar, ginger, and cloves., where as the Cinnamon Snaps had no ginger or cloves and used brown sugar. Our family preferred the Cinnamon Snaps, but that was just from our taste preference. They preferred not to have so much spice. I used butter flavored Crisco in both recipes due severe milk allergies in our home and room temperature eggs to help during baking, so the air expands, producing light, airy, evenly baked cookies. We did not make the dip, it didn't need it and for us it had milk product in it. I must say though, they are disappearing just as fast as the

Cinnamon Snaps. Thanks so much for the recipe :-)"

MY REVIEW
juliesinfort User ID: 3418575 238664
Reviewed Dec. 3, 2015

"I love these!!!!! The dip too!"

MY REVIEW
myjm2day@yahoo.com User ID: 7155259 218766
Reviewed Jan. 25, 2015

"These cookies are amazing, and the dip is good too. I make them often without the dip and my family loves them. Definitely a keeper!"

MY REVIEW
moosetracker User ID: 1842682 216888
Reviewed Jan. 4, 2015

"Made these for the holidays, as I thought the dip would add class to a cookie dessert. Didn't need the dip.. Everyone loved the cookie on it's own, and I had lots of dip left over.. Next time I think I will pass on the dip, although I personally had the dip and it was good."

MY REVIEW
luvz2bake68 User ID: 8172109 215411
Reviewed Dec. 20, 2014

"I've been making these during the holidays for about 5 yrs but I,(somehow!!), lost my recipe. I've been frantically searching the internet--the other recipes I found were similar but not quite right ... until I saw this one. Thank you for sharing! These cookies & dip are AMAZING. TIP: to keep the dip from being lumpy (from the cream cheese) make sure your ingredients are room temp. Any colder and you might have lumps - you want your cream cheese to be nice and soft. I've even microwaved mine for a few seconds, (no more), to make certain it was very mushy. Once the dip is mixed well you can refrigerate it with no problems."

MY REVIEW
randcbruns User ID: 828588 8606
Reviewed Nov. 30, 2014

"Love these cookies by themselves and the dip takes them over the top. This is always great for holiday gatherings. YUMMY!"

MY REVIEW
wyogirl14 User ID: 8097428 8208
Reviewed Nov. 14, 2014

"The dip should be 1 cup not two of the pumpkin pie filling otherwise the consistency is too runny and the cream cheese is lumpy."

MY REVIEW
Mel48 User ID: 7872198 8498
Reviewed Nov. 12, 2014

"I made these cookies without the Pumpkin Dip. They got raves from everyone!"

MY REVIEW
pumuki User ID: 8061425 8493
Reviewed Oct. 31, 2014

"Fantastic and easy to make. Thanks for sharing"

MY REVIEW
jgbex1 User ID: 5795516 9023
Reviewed Oct. 16, 2014

"Very good. Took these to a party. Everyone loved it."

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