Spice Cookies with Pumpkin Dip
1 1/2 c. butter, softened
2 c. sugar
1/2 c. molasses
4 c. all purpose flour
4 t. baking soda
2 t. ground cinnamon
1 t. each ground ginger and cloves
1 package (8oz) of cream cheese, softened
2 c. pumpkin pie filling
2 c. confectioner's sugar
1/2 to 1 t. ground cinnamon
1/4 to 1/2 t.ground ginger
In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add molasses; mix well. Combine flour, baking soda, cinnamon, ginger, cloves, and salt; add to creamed mixture and mix well. chill overnight.
Shape into 1/2 in. balls; roll in sugar. place 2 in. apart on ungreased baking sheets. Bake at 375* for 6 minutes or until edges begin to brown. cool for 2 minutes before removing to a wire rack.
For Dip: beat cream cheese in a bowl until smooth. Add pumpkin pie mix; beat well. Add sugar, cinnamon and ginger; beat until smooth. serve with cookies. store leftover dip in refrigerator. yield; about 20 dozen and 3 cups dip.
The cookies are like little chips that you dip and it is a special treat. Enjoy! Thanks for stopping by! love ya mean it! Stephanie
from taste of home