Spice Cookies with Pumpkin Dip

These Spice Cookies with Pumpkin Dip are the perfect sweet treat! Soft, chewy molasses spice cookies filled with warm cinnamon, ginger, and clove flavors, then rolled in sugar and baked until the edges are just set. Paired with a smooth and creamy pumpkin dip made with cream cheese, pumpkin puree, powdered sugar, and spices, they’re a delicious combination that’s perfect for fall parties, holiday gatherings, or Thanksgiving dessert tables. This recipe makes approximately 6 dozen cookies and a bowl of pumpkin dip, plenty for sharing with family and friends!

Soft and chewy spice cookies surround a bowl of creamy pumpkin dip, making the perfect sweet treat for fall entertaining, Halloween parties, and Thanksgiving gatherings.

So many times when we think of dips, they are savory. But what about those of us who love the sweet side of things? Especially this time of year, when the flavors lend themselves to cinnamon, spice, and everything PUMPKIN!

I have had this recipe for YEARS. I got it from an old friend of mine and fell in love with it instantly. It came to mind when I was trying to decide what recipes to make for Pumpkin Week back in 2017. The cookies by themselves are HEAVENLY, but add the pumpkin dip? You will be over the harvest moon!

Wouldn’t these be pretty on your Thanksgiving table? Who wouldn’t love to have a sweet little spice cookie, dunked in a pumpkin dip made of cream cheese, pumpkin, sugar, and spices?

Today, this family favorite recipe is getting a little “facelift” with some new photos. I promise you, though, this is the same recipe that everyone has come to know and love.

Why You’ll Love This Recipe

• Soft and chewy cookies: Unlike traditional crunchy gingersnaps, these molasses spice cookies have wonderfully soft centers and just the right amount of chew.
• Creamy pumpkin dip: Cream cheese, pumpkin, powdered sugar, and warm spices come together for a sweet, fluffy dip that complements the cookies perfectly.
• Perfect for fall gatherings: Serve them at Halloween parties, Friendsgiving, Thanksgiving celebrations, or anytime you’re craving something pumpkin.
• Great for making ahead: The cookie dough chills overnight, and the finished cookies freeze beautifully.
• Two treats in one: The cookies are delicious on their own, and the pumpkin cream cheese dip is wonderful with other dippers, too.

Soft and Chewy Spice Cookies

Do you like Gingersnaps? I have always loved them! Traditional gingersnaps are usually hard, though, perfect for dunking in a warm cup of your favorite coffee or tea. Not that these wouldn’t be perfect dunked, but they are so soft, they are irresistible!

Honestly, I made them to share them with you, and I spent the next couple of days gifting them because I couldn’t leave them alone!

I made these cookies a little larger than I normally make them. Typically, I make them almost half this size. These are more of a traditional gingersnap size. I was able to bake up 6 dozen this way. They freeze really well, too.

Ingredients in Spice Cookies with Pumpkin Dip

This recipe has two parts: homemade spice cookies and an easy pumpkin cream cheese dip. The cookies are filled with warm fall spices and molasses, while the dip adds a creamy pumpkin flavor.

For the Spice Cookies

• Butter: Softened butter gives the cookies their rich flavor and tender texture.
• Sugar: Sweetens the dough and helps create those delicious chewy edges. You’ll also need a little extra for rolling the cookie dough.
• Eggs: Bind the ingredients together and help keep the cookies soft.
• Molasses: Gives these spice cookies their signature deep flavor, rich color, and chewy texture.
• All-purpose flour: Provides structure for the cookies.
• Baking soda: Helps the cookies rise and spread as they bake.
• Cinnamon: Adds that familiar warm spice flavor.
• Ground ginger: Gives the cookies their classic ginger-spice taste.
• Ground cloves: Add a deeper, aromatic spice flavor.
• Salt: Balances the sweetness and enhances the other flavors.

For the Pumpkin Dip

• Cream cheese: The creamy base of the dip. Make sure it’s softened before mixing.
• Canned pumpkin: Use pure pumpkin puree, not pumpkin pie filling.
• Powdered sugar: Sweetens the dip and blends smoothly with the cream cheese.
• Cinnamon: Adds warmth and complements the pumpkin.
• Ground ginger: Adds a little extra spice.

You’ll find the exact measurements in the printable recipe card below.

How to Make Spice Cookies with Pumpkin Dip

Make the Spice Cookies

Cream the softened butter and sugar together. Add the eggs, one at a time, beating well after each addition. Mix in the molasses.

In a separate bowl, combine the flour, baking soda, cinnamon, ginger, cloves, and salt. Add the dry ingredients to the creamed mixture and mix well.

Cover the cookie dough and refrigerate overnight.

Preheat the oven to 350°F. Shape the dough into ½-inch balls and roll each one in sugar.

Place the dough balls about 2 inches apart on an ungreased baking sheet. Bake for approximately 6 minutes, or until the edges begin to brown.

Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack.

Make the Pumpkin Dip

Beat the softened cream cheese with an electric mixer until smooth. Add the canned pumpkin and beat until well combined. Add the powdered sugar, cinnamon, and ginger. Beat until smooth and creamy.

Refrigerate the dip until ready to serve.

Arrange the spice cookies around a bowl of pumpkin dip and let everyone dig in!

Storage and Make-Ahead Tips

Storing the cookies: Keep cooled spice cookies in an airtight container at room temperature for about 4 to 5 days.

Freezing the cookies: These cookies freeze beautifully! Once completely cooled, place them in a freezer-safe container or bag, separating layers with parchment paper if needed. Freeze for up to 3 months. Thaw at room temperature before serving.

Storing the pumpkin dip: Keep the pumpkin cream cheese dip covered in the refrigerator for up to 3 to 4 days. Give it a good stir before serving.

Making ahead: Since the cookie dough needs to chill overnight, this is a great recipe to start the day before you plan to bake. You can also bake the cookies ahead of time and prepare the dip closer to serving.

Love it? Pin it!

If you can’t wait to try the recipe for these spice cookies and this pumpkin dip recipe, make sure you can find them! Pin this to your favorite Pinterest recipe board before you go!

Tips for the Best Spice Cookies with Pumpkin Dip

• Don’t skip the overnight chill. Chilling the dough helps firm it up before rolling and baking.
• Use softened butter and cream cheese. Softened butter creams easily with the sugar, and softened cream cheese makes a smoother pumpkin dip.
• Measure the flour carefully. Spoon flour into your measuring cup and level it off rather than packing it down.
• Use pure pumpkin puree. Pumpkin pie filling already contains added sugar and spices and isn’t what this recipe calls for.
• Keep an eye on the cookies. They bake quickly, so watch for the edges to begin browning.
• Pumpkin Pie Spice Swap: For a fun twist, replace the 1 teaspoon of cinnamon and ¼ teaspoon of ginger in the pumpkin dip with 1¼ teaspoons of my Homemade Pumpkin Pie Spice. It’s an easy substitution that adds a little extra warm spice flavor to the dip!

Best Spice Cookies with Pumpkin Dip Tip: Do not overbake the cookies! The secret to their wonderfully soft and chewy texture is taking them out of the oven when the edges are just beginning to brown. They’ll continue to set as they cool.

Frequently Asked Questions

• Are these cookies the same as gingersnaps? They’re similar in flavor, thanks to the molasses, ginger, cinnamon, and cloves. But unlike traditional crunchy gingersnaps, these spice cookies are soft and chewy.
• Can I use pumpkin pie filling instead of pumpkin puree? I recommend using pure canned pumpkin. Pumpkin pie filling contains added sweeteners and spices, which would change the flavor of the dip.
• Do I really need to chill the cookie dough overnight? That’s how I’ve always made this recipe, and it’s the method I recommend for the best results.
• Can I make the pumpkin dip ahead of time? Yes! Prepare it a day ahead, cover it, and keep it refrigerated until you’re ready to serve.
• What else can I serve with pumpkin dip? Try graham crackers, vanilla wafers, gingersnaps, or fresh apple slices. It’s a fun addition to a fall dessert board.
• Can I freeze the pumpkin dip? I don’t recommend it. Cream cheese-based dips can become grainy or watery after freezing and thawing. The cookies, however, freeze wonderfully!

More Pumpkin Recipes to Love

If you love these soft and chewy spice cookies, you’ll want to try my Gingerdoodle Cookies (pictured above) and Old-Fashioned Molasses Cookies, too! Both are perfect when you’re craving those warm, comforting flavors of cinnamon and ginger. And for another fall cookie favorite, my Frosted Soft Pumpkin Cookies are always a treat!

Can’t get enough pumpkin? My Pumpkin Zucchini Bread with Streusel Topping, Glazed Baked Pumpkin Donuts, and Pumpkin Spice Air Fryer Biscuit Donuts are all delicious ways to enjoy those fall flavors. For something to share at a gathering, try my Pumpkin Bundt Cake with Cream Cheese Frosting, Pumpkin Pie Bars with Shortbread Crust, or Pumpkin Spice Bars.

Pumpkin isn’t just for sweets! My Pumpkin Curry Soup is perfect for a chilly fall day, and my Savory Pumpkin Dip with Bacon is a delicious addition to any fall party. And when it’s time for a festive drink, you can’t go wrong with a Pumpkin White Russian Cocktail or a Pumpkin Pie Martini.

Still looking for more? Browse all of my pumpkin recipes, dip recipes, and cookie recipes for even more delicious ideas to make and share!

Who’s ready to get dunking?

Whether you’re setting out a platter for Thanksgiving, sharing cookies with friends, or just enjoying a little pumpkin treat with your afternoon coffee, these soft and chewy spice cookies with pumpkin dip are always a hit.

Time to start baking!

If you make this recipe, I’d love to hear what you think! Leave a comment and a five-star rating below.

This recipe was originally published on October 3, 2017, as part of a food blogger event called Pumpkin Week. It has been updated to improve the reader experience and reshared on October 29, 2026.

#PumpkinWeek Recipes

Savory Pumpkin Recipes:
Chicken and Pumpkin Curry from A Kitchen Hoor’s Adventures.
Pumpkin Beef Stew from Rants From My Crazy Kitchen.

Pumpkin Beer Bread Pudding from Forking Up.

Pumpkin-Poblano Salsa from Culinary Adventures with Camilla.
Pumpkin Risotto with Garlic and Sage from Making Miracles.
Pumpkin Sausage Mac and Cheese from Daily Dish Recipes.
Pumpkin Sausage Skillet Dinner from Cindy’s Recipes and Writings.

Sweet Pumpkin Recipes:
Pumpkin Chess Pie from The Spiffy Cookie.
Pumpkin Chocolate Chip Cookies from Amy’s Cooking Adventures.
Pumpkin Dump Cake from Seduction in the Kitchen.
Pumpkin Praline Cheesecake from A Day in the Life on the Farm.
Spice Cookies with Pumpkin Dip from An Affair from the Heart.
Whipped Pumpkin Pie Honey Butter from Love and Confections.
White Chocolate Pumpkin Biscotti from The Redhead Baker.