- 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
- 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).
Reviews forSpice Cookies with Pumpkin Dip
"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 theCinnamon Snaps. Thanks so much for the recipe :-)"
"I love these!!!!! The dip too!"
"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!"
"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."
"Love these cookies by themselves and the dip takes them over the top. This is always great for holiday gatherings. YUMMY!"
"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."
"I made these cookies without the Pumpkin Dip. They got raves from everyone!"
"Fantastic and easy to make. Thanks for sharing"
"Very good. Took these to a party. Everyone loved it."