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. Add molasses.  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  

Janice