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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
  • Total Time
    Prep: 20 min. Bake: 10 min./batch + chilling
  • Makes
    about 20 dozen (3 cups dip)

Ingredients

  • 1-1/2 cups butter, softened
  • 2 cups sugar
  • 2 large eggs, room temperature
  • 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 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 6 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.
Nutrition Facts
3 cookies with about 2 teaspoon dip: 108 calories, 5g fat (3g saturated fat), 18mg cholesterol, 147mg sodium, 16g carbohydrate (10g sugars, 0 fiber), 1g protein.
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