Thursday, April 18, 2013

Spice Cookies with Pumpkin Dip

These are one of my favorite cookies...especially when they are warm right out of the oven.   The dip goes perfect with these cookies.  I started making these about 18 years ago when I first saw the recipe in a Taste of Home magazine.  This recipe was a 2nd place winner in the Taste of Home cookie contest, however, in my opinion, Kelly should have received 1st place!

1 1/2 cups butter, softened
2 cups sugar
2 eggs
1/2 cup molasses
4 cups flour
4 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cloves
1 tsp salt
Additional sugar for dipping

Pumpkin Dip:

1 pkg (8 oz) cream cheese, softened
1 can (15 oz) pumpkin pie mix
2 cups powdered sugar
1/2 - 1 tsp ground cinnamon
1/4 to 1/2 tsp ground ginger

In a mixing bowl, cream butter and sugar.  Add eggs, one at a time, beating well.  Combine flour, baking soda, cinnamon, ginger, cloves and salt; add to the creamed mixture and mix well.  Chill overnight.  Shape into 1/2 in balls; roll in sugar.  Place 2 inches apart on ungreased baking sheets (or parchment lined baking sheets).  Bake at 375 degrees for 6 to 7 minutes or until edges begin to brown.  Do not over bake unless you like crispy cookies.  Cool for 2 minutes before removing to a wire rack. 

For dip, beat cream cheese in a mixing bowl until smooth.  Add pumpkin pie mix; beat well.  Add sugar, cinnamon and ginger; beat until smooth.  Serve with cookies.  

Store leftover dip in the refrigerator.

Makes about 7-8 dozen cookies and 3 cups of dip

Source:  Taste of Home - October/November 1995  


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